My cowboy's cute description of a great woman is that 'she has got biscuit dough on her bridle reins!' So, gals, your secret weapon is your slow cooker! Set it and forget it! You can be in two places at one time. This freezes well.

prep:
10 mins
cook:
6 hrs 10 mins
total:
6 hrs 20 mins
Servings:
6
Max Servings:
6
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Ingredients

Directions

  • Stir golden mushroom soup, water, onion, Worcestershire sauce, and onion soup mix together in a slow cooker; add beef and stir to coat.

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  • Cook on Low for 6 hours.

  • Stir cream cheese and sour cream into the beef mixture.

  • Melt butter in a skillet over medium heat. Cook and stir mushrooms in melted butter until tender, 3 to 5 minutes; add to beef mixture.

  • Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain. Ladle beef mixture over noodles to serve.

Nutrition Facts

837.57 calories; 51.76 g protein; 51.15 g carbohydrates; 46.37 g fat; 214.8 mg cholesterol; 1017.55 mg sodium.Full Nutrition


Reviews (5)

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Most helpful positive review

Cynthia Ross
11/05/2013
This dish smells so good several neighbors asked what I was cooking. I about 1/4 cup of white wine and next time I make this I'll add a beef bullion cube to amp up the flavor a bit. Garnished with caramelized mushrooms. Used an 8 ounce package. Very good. I'll make it again.
(2)

Most helpful critical review

Anonymous
05/22/2013
I really love slow cooker recipes but I don't think Beef Stroganoff is a dish that is served well by this cooking method. The favor was flat and while I appreciated the addition of fresh mushrooms since the mushrooms didn't cook with other ingredients the imparted none of the flavor. I didn't care at all for the cream cheese in this dish. The point was I'm sure was to re-create the consistency but it left the exact wrong flavor that you get from a good rue. I have tried a couple other slow-cooker recipes for stroganoff (found here at allrecipes) and would recommend one of them if you absolutely can't afford the time.
(1)
6 Ratings
  • 5 Rating Star 3
  • 1 Rating Star 2
  • 4 Rating Star 1
Cynthia Ross
11/05/2013
This dish smells so good several neighbors asked what I was cooking. I about 1/4 cup of white wine and next time I make this I'll add a beef bullion cube to amp up the flavor a bit. Garnished with caramelized mushrooms. Used an 8 ounce package. Very good. I'll make it again.
(2)
Anonymous
05/22/2013
I really love slow cooker recipes but I don't think Beef Stroganoff is a dish that is served well by this cooking method. The favor was flat and while I appreciated the addition of fresh mushrooms since the mushrooms didn't cook with other ingredients the imparted none of the flavor. I didn't care at all for the cream cheese in this dish. The point was I'm sure was to re-create the consistency but it left the exact wrong flavor that you get from a good rue. I have tried a couple other slow-cooker recipes for stroganoff (found here at allrecipes) and would recommend one of them if you absolutely can't afford the time.
(1)
Rachel Fallows
11/07/2018
So yummy keeping this recipe!
Anonymous
05/08/2014
I followed this recipe faithfully as stroganoff is a favorite with us and slow cooker recipes are always welcome. But the stew beef is the only element that is cooked in the slow cooker. You still have to cook the noodles and put the rest of the dish together. Stew meat is not well-suited to this dish--better to slice the beef thinly and cook it quickly over high heat while the noodles boil. The use of cream cheese especially an entire package makes for a gluey consistency as well. I think it would be far superior with thinly sliced sautéed beef sautéed onions and fresh mushrooms and a sauce made simply from broth and sour cream seasoned to taste. I'm not trying to be overly critical; the dish just seemed confusing and with far too many clashing ingredients and with no clear goal--taste convenience or healthiness.
Myhusbandsfavoritecook
04/14/2017
This was a hit. I did slice the stew meat into little strips to be sure it was tender and cut the cream cheese into chunks and heated it in the microwave before adding it to the stroganoff. It melted in very well that way. (Cover it in the microwave as it can splatter.) Will definitely make this again.