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Easy Beef Stroganoff in the Slow Cooker

Easy Beef Stroganoff in the Slow Cooker

Cost $15, save $10

Source: Recommended by CookPal

  • 240 Min
  • 5 Servings
  • $15

INGREDIENTS

  • Meat

    • 🍖 1 ⅓ pounds cubed beef stew meat

  • Vegetables

    • 🍄 2 cups fresh mushrooms, thickly sliced
    • 🧅 2 onions, chopped

  • Dairy

    • 1 (10.75 ounce) can condensed cream of mushroom soup
    • 🥛 1 cup milk
    • 6 ounces herb and garlic-flavored cream cheese
    • ¼ cup sour cream (Optional)

  • Condiments

    • 2 tablespoons Worcestershire sauce

  • Pasta / Noodles

    • 1 cup fusilli pasta

STEPS

1

Combine beef, mushrooms, cream of mushroom soup, milk, onions, and Worcestershire sauce in a slow cooker.

2

Cook on High for 3 to 4 hours, or on Low for 5 to 7 hours. Stir in cream cheese until well dissolved; cook for 1 hour more.

3

During the last 20 minutes of cooking, bring a large pot of lightly salted water to a boil. Add fusilli to the boiling water and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.

4

Serve stroganoff over fusilli and garnish with sour cream.

NUTRIENTS

Per 1 serving

🔥

450

Calories

  • 29
    Protein
  • 24
    Carbs
  • 25
    Fats

💡 Use low-sodium cream of mushroom soup for a healthier option.Thicken the stroganoff sauce by adding 1 tablespoon of cornstarch dissolved in water during the last cooking hour.Substitute fusilli with egg noodles or mashed potatoes for variety.