Table for More: Beef Stroganoff

Easy to make, easy to store for leftovers. You’ve got to have a slow cooker, but this is worth it! Try adding in or substituting sour cream for the cream cheese to make a more “traditional” preparation.



    1 pound cubed beef stew meat
    1 (10.75 oz) can condensed golden mushroom soup
    1/2 cup chopped onion
    1 tablespoon Worcestershire sauce
    1/4 cup water
    4 oz cream cheese
    egg noodles


  • Combine meat, soup, onion, worcestershire, and water in slow cooker.
  • Cook on low for about 6 hours.
  • Stir in cream cheese just before serving.
  • Serve over egg noodles.

Number of Servings: 4-6


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