Slow Cooker Creamy Beef Stroganoff


I thought it was great!! I have tried a lot of stroganoff recipes and I think I like this one best. I did omit the nutmeg and clove only because I don't prefer those spices. I did add some sliced mushrooms because I love mushrooms. It turned out fantastic and the whole family loved it. Next time I think I will use beef broth rather than water. 


  • 2 cans Campbell's® Condensed Cream of Mushroom Soup
  • 1/4 cup Swanson® Beef Broth or Swanson® Beef Stock
  • 3 tablespoons Worcestershire sauce
  • 3 cloves garlic, minced
  • 1/2 teaspoon ground black pepper
  • 12 ounces white mushrooms, sliced (about 4 cups)
  • 3 medium onion, coarsely chopped (about 1 1/2 cups)
  • 2 pounds boneless beef round steak, cut into thin strips
  • 1/2 cup sour cream
  • 12 ounces (about 7 cups) medium egg noodles, cooked and drained
  • 1 tablespoon chopped fresh parsley (optional)

How to Make It

  1. Stir the soup, broth, Worcestershire, garlic and black pepper in a medium bowl.
  2. Place the mushrooms and onions into a 6-quart slow cooker.  Top with the beef.  Pour the soup mixture over the beef.
  3. Cover and cook on LOW for 8 to 9 hours or until the beef is fork-tender.  Stir the sour cream in the cooker.  Serve the beef mixture with the noodles.  Sprinkle with the parsley, if desired.
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