Ingredients6 h 20 m servings 838 cals
- Stir golden mushroom soup, water, onion, Worcestershire sauce, and onion soup mix together in a slow cooker; add beef and stir to coat.
- 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.
Per Serving: 838 calories; 46.4 g fat; 51.1 g carbohydrates; 51.8 g protein; 215 mg cholesterol; 1018 mg sodium. Full nutrition
ReviewsRead all reviews 4
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...
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 mus...
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 m...