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  • Linde Mulligan Hagler

    Slow Cooker Beef Stroganoff Ingredients: 1 pound cubed beef stew meat 1 (10.75 ounce) can condensed golden mushroom soup 1/2 cup chopped onion 1 tablespoon Worcestershire sauce 1/4 cup water 4 ounces cream cheese Instructions: In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water. Cook on Low setting for 8 hours, or on High setting for about 5 hours. Stir in cream cheese just before serving.

  • Miriam Reis Kneisel

    Crockpot Beef Stroganoff 1-2 lbs cube steak, cut into one-inch pieces; or 1-2 lbs stew beef, cut into 1/2 inch pieces 2 cans condensed golden mushroom soup (no substitutes!) 1 cup chopped onion 1 Tb Worcestershire sauce 1 14 oz can beef broth 8 oz button mushrooms, cleaned and quartered (optional) salt and pepper to taste 4 ounces cream cheese, room temperature 1/2 cup sour cream egg noodles (or rice) makes 6 servings

  • Kathy Pepper

    Crockpot Stroganoff: 1-2 lbs cube steak or stew beef in 1/2 or 1 inch pieces; 2 cans condensed golden mushroom soup (no subs!); 1 C. onion; 1 Tb Worcestershire; 14 oz beef broth; 8 oz mushrooms; 4 oz cream cheese; 1/2 C. sour cream, S+P. Put all but 2 dairy items in pot. Cook on low for 5-6 hrs. Stir in 2 dairy items abt 30 min before serving (stir every 10 min to break up cream cheese). Cook egg noodles and add them to pot for about 30 min. Add cornstarch + water if want to thicken sauce.

  • Deni Kawauchi

    crock pot beef stroganoff 1-2 lbs cube steak, cut into one-inch pieces; or 1-2 lbs stew beef, cut into 1/2 inch pieces 2 cans condensed golden mushroom soup (no substitutes!) 1 cup chopped onion 1 Tb Worcestershire sauce 1 14 oz can beef broth 8 oz button mushrooms, cleaned and quartered (optional) salt and pepper to taste 4 ounces cream cheese, room temperature 1/2 cup sour cream

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