When I told Patrick I was making beef stroganoff for dinner, he made a horrible face and declared that he didn't like beef stroganoff. Apparently they serve it practically every other day on the carrier, so he was not thrilled with the idea. But, within 5 minutes of turning on the CrockPot, my house smelled AMAZING and then P was suddenly counting down the minutes until dinner was ready. We both really enjoyed this meal and I plan making it again and again.
And in case you were wondering, P said my beef stroganoff is much better than the stuff they serve on the carrier. I don't think I'm going to take that as much of a compliment. ;)
I found this recipe for CrockPot Beef Stroganoff and after reading TONS of reviews, I modified the original recipe and came up with this.
CrockPot Beef Stroganoff
1-2 pounds steak, cubed (I used sirloin that I got at a great price)
2 cans GOLDEN cream of mushroom soup
1 packet of dry onion soup mix
1/2 cup beef broth
1/2 onion (I used white)
1 teaspoon minced garlic
1 teaspoon McCormick's Montreal steak seasoning (We LOVE this stuff!)
2 tablespoons Worcestershire
4 ounces cream cheese
Salt and pepper to taste
Throw everything but the cream cheese into the CrockPot. Cook on low for 6 hours.
20 minutes before serving, add cream cheese to pot. Stir until melted and blended well.
Seriously, could this recipe be any easier?!
Well, that doesn't look very appetizing! Haha! I promise it is though!
I served it over extra wide egg noodles, with green beans on the side.
I modified my pulled pork recipe a little after making it again this weekend for a party we had, so be sure to check that out!