Easy Beef Stroganoff in the Slow Cooker The Best Recipes

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Easy Beef Stroganoff in the Slow Cooker

"I make my beef stroganoff in the slow cooker with cream of mushroom soup and cream cheese with garlic and herbs. Serve over noodles to your liking."

Ingredients :

• 1 1/3 pounds cubed beef stew meat
• 2 cups fresh mushrooms, thickly sliced
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 cup milk
• 2 onions, chopped
• 2 tablespoons Worcestershire sauce
• 6 ounces herb and garlic-flavored cream cheese
• 1 cup fusilli pasta
• 1/4 cup sour cream (optional)

Instructions :

Prep : 10M	Cook : 5M	Ready in : 4H27M

• Combine beef, mushrooms, cream of mushroom soup, milk, onions, and Worcestershire sauce in a slow cooker.
• Cook on High for 3 to 4 hours, or on Low for 5 to 7 hours. Stir in cream cheese until well dissolved; cook for 1 hour more.
• Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain. Serve stroganoff over fusilli and garnish with sour cream.

Notes :

• Use a high-quality cream of mushroom soup, don't buy a cheap brand. It makes a difference.
• No need to add extra liquid for the condensed soup, this is what the milk is for.

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