I’m not much of a Beef Stroganoff person but I had to try this recipe that I’ve seen on the internet, not sure which site, because I just remembered it from memory; but also added a bit of a twist on my part, lol! 😉 It’s definitely a keeper, it’s easy to prepare, with simple ingredients. You can make it at the beginning of your day and not worry about it until the last hour. Give this recipe a try and let me know your thoughts…..
2 1/2 lbs. Chuck roast, cubed into pieces
2 – 3 Tbsp. Vegetable oil
2 (10 .5 oz) cans condensed GOLDEN Mushroom Soup
1 large Onion, thinly sliced
3 – 4 Tbsp. Worcestershire sauce
1/2 cup Water
1 (8 oz.) Cream cheese, softened
1 tsp. EACH Salt, pepper, garlic powder, onion powder, and Accent
Begin by cutting the meat into bite sized cube pieces. Combine the seasonings into a small bowl and mix well. Sprinkle over the meat and mix well to combine.
In a large fry pan, heat up about 2 Tbsp. oil, fry half the meat just to brown, you’re not wanting to cook it. I like a little bit of color on my beef. You don’t want to crowd the meat when doing this, otherwise you’ll end up sauteing it instead. Transfer the browned beef into your Crockpot insert. Continue with the other half of the meat and then transfer to the crockpot.
In a small mixing bowl, combine the soups, water, Worcestershire sauce, and I also added a 1/2 tsp. of Accent, just because. 😉 Stir to mix well.
Layer the sliced onions over top of the meat. Pour this mixture over the onions and the browned meat in the crockpot and mix to incorporate them together. Cook on LOW for about 7 hours.
During the 6th hour, you’ll want to add the cream cheese. Stir to melt and incorporate it within the meat and broth. Taste and adjust seasonings accordingly. Cover and continue to cook for the final hour. During the last 30 minutes, start cooking your Egg noodles.