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Slow-Cooker Beef Stroganoff
4.4 (1047 reviews)
This slow-cooker beef stroganoff recipe cooks steak strips with mushrooms onions in a buttery-rich sauce, made with mushroom soup and cream cheese.
Total Time315
Servings8
500
Caloriesper servingNutrition Information
500
Calories
2
Fat
40 g
Carbs
33 g
Protein
3 g
Fiber
4 g
Sugar
Ingredients
- 1/4 cup butter
- 2 lb boneless beef sirloin steak, cut into 3x1/2x1/4-inch strips
- 1 cup chopped onion
- 2 cloves garlic, finely chopped
- 1 can (10.5 oz) condensed golden mushroom or cream of mushroom soup
- 1 carton (8 oz) sliced fresh mushrooms
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 oz cream cheese, cubed (from 8-oz package)
- 1 container (8 oz) sour cream
- 6 cups hot cooked egg noodles or rice
Instructions
- 1In 12-inch skillet, melt butter over medium-high heat. Add beef strips, onion and garlic; cook 7 to 9 minutes, stirring occasionally. or until beef is browned.
- 2In 3 1/2- to 4 1/2-quart slow cooker, mix beef mixture, soup, mushrooms, salt and pepper.
- 3Cover; cook on low heat setting 5 to 6 hours or until beef is tender.
- 4Stir cream cheese into beef mixture until melted. Stir in sour cream until well blended. Serve over noodles.