Thursday, February 28, 2013

Slow Cooker Creamy Beef Stroganoff

In seeking out crockpot recipes, I found several that claimed to be "beef stroganoff".  This is based on the only one that actually sounded like beef stroganoff to me.

As usual, of course, I adjusted the recipe to fit our tastes, and that is what I am sharing with you!


  • 2 cans Cream of Mushroom soup
  • 4 tablespoons water
  • 2 tablespoon Worcestershire sauce
  • 1 can mushrooms pieces and stems
  • 1 med onion, coarsely chopped
  • 3 cloves of garlic, minced
  • 1/2 teaspoon ground black pepper
  • 1 1/2 tsp Cholula hot sauce
  • 1 1/2 tsp tarragon
  • 1/2 tsp paprika
  • 1/2 tsp dried parsley
  • 2 pound beef, cut into thin strips (or you can use cubed stew beef)
  • 1 cup sour cream
  • 12 ounce package medium egg noodles, cooked and drained


[For Freezer]
  1. Combine all ingredients except sour cream and noodles in freezer bag, remove as much air as possible, and freeze flat.
  2. Move from freezer to refrigerator the day before you wish to cook, to allow it to thaw.

[To Cook]
  1. Place all ingredients except sour cream and noodles in crockpot and cook on low for 8-10 hours or on high for 5-7, until beef is tender.
  2. Prepare noodles per package instructions.
  3. Stir sour cream into crockpot just before serving.

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