So, here you go folks. Just to warn you if you are a gourmet type of person when it comes to Beef Stroganoff, just move on. I don't want to be responsible for your heart attack when you see dehydrated mushrooms and beef bouillon in this recipe. Cheers!
Slow Cooker Beef Stroganoff
- 2 thin cut beef steaks (mine are usually about 1/4 to 1/3 pound of meat total), cut into small bite sized pieces.
- 1 can cream of mushroom soup (10 1/2 oz), undiluted
- 1 cup beef broth or stock or beef bouillon reconstituted to 1 cup beef broth (my bouillon works out to 1/2 tsp. to 1 cup water).
- 1 to 2 TBS dehydrated onion (depending on how strong an onion flavor you like)
- 1/8 tsp. garlic powder
- 1/3 cup dehydrated mushrooms (I use button mushrooms), 1/2 cup sliced mushrooms or 1 can sliced mushrooms (well drained)
- pinch of pepper
- 1 cup sour cream (I always get the small containers/1 cup containers on reduced at the store for .79 or so. Light sour cream is fine here)
- 1 package egg noodles
Combine everything but the sour cream and egg noodles in your crock pot/slow cooker. Cook on high heat 4 hours or low heat 6 to 8 hours, stirring occasionally.
When ready to eat, prepare egg noodles to package directions and drain. Turn off heat on crock pot. Stir in the sour cream with the Stroganoff mixture in crock pot.
Combine pasta with Stroganoff ingredients. Stir carefully to combine (to avoid breaking up the egg noodles). Serve.