Diva Tasting: Crock Pot Stroganoff…..

Crock Pot Stroganoff


2 Pounds Cubed Beef Stew Meat

Salt And Ground Black Pepper To Taste

1 Onion, Chopped

1 (10.75 Ounce) Can Condensed Cream Of Mushroom Soup

¼ Cup Water

1 Tablespoon Dried Chives

2 Cloves Garlic, Minced

2 Tablespoons Worcestershire Sauce

1 Cube Beef Bouillon

½ Cup Red Wine

1 Tablespoon Cornstarch

1 Tablespoon All-Purpose Flour

1 (8 Ounce) Container Sour Cream

1 (8 Ounce) Package Sliced Fresh Cremini Mushrooms

4 Ounces Cream Cheese

½ Cup Chopped Fresh Flat Leaf Parsley

Step 1 Spread beef stew meat into bottom of slow cooker crock; season with salt and pepper. Layer onion over the beef. Pour mushroom soup and water over the beef; add chives, garlic, Worcestershire sauce, and beef bouillon.

Step 2 Whisk red wine, cornstarch, and flour together in a small bowl; pour over the mixture in the slow cooker.

Step 3 Cook on Low for 6 to 7 hours. Stir sour cream, mushrooms, cream cheese, and parsley into the beef mixture; continue cooking for 1 hour more. Serve over prepared bag of egg noodles with side salad and rolls.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s