Considering how much I LOVE my slow cooker, I’m surprised I haven’t blogged a recipe using it yet. That changes today! Especially when I was working, the crockpot was my go-to, life-saver, dinner-maker! Who wants to come home after a long day at work and have to prep and cook for an hour?! No thanks! There was nothing like walking into your home, with the smell of dinner in the air! It’s divine!
Since I’m home now, I don’t find myself using the slow cooker quite as often. But when I know certain days of the week are busy with errands and doctor appointments, or I just don’t feel like standing over a hot stovetop, I pull it out and toss everything in!
I found this beef stroganoff crockpot recipe on pinterest and I’ve adapted it slightly to our own tastes. This is my hubby’s favorite slow cooker meal that I make and the kids INHALE it! You just need to boil some egg noodles on the side, once this is ready and serve on top. I’ve actually just toss the noodles right into the crockpot once everything is ready and give it a really good mix and then serve.
Before we get to the recipe, I wanted to chat quickly about the Campbell’s Golden Mushroom Condensed Soup. I’ve your never used this stuff before, its awesome! So tasty. HOWEVER, do not be tricked…this is stuff is VERY hard to find! If your regular grocery store carries it, consider yourself LUCKY and mail me some, would ya?! Two of my regular stores I shop at do not carry it. The only place I’m able to find it locally is at Sobey’s. I have also found it at Your Independent’s (but I don’t shop there normally). So be warned, if you want to make this, maybe call your grocery store ahead of time and see if they carry it so you are not disappointed when you go to look for it! That being said, there have been times where I haven’t been able to find it AT ALL. So instead, I would put in one can of regular creamy mushroom condensed soup and then one can of of tomato paste. You will find that the golden mushroom has a very tomato-ey flavor, so this works. Doesn’t taste quite the same, but still good!
Note: if you have an egg allergy, you won’t want to use egg noodles. My middle son was recently diagnosed with multiple food allergies, eggs included, so I simply take a serving of the beef out of the crockpot once it’s ready and serve it over rice or quinoa or even mash potatoes. He doesn’t notice and it still tastes just a good!
- 2 pounds cubed stew meat
- 2 cans Condensed Golden Mushroom Soup (or 1 can Cream of Mushroom, 1 can tomato paste)
- 1 largish onion diced
- 4 tbsp of Worcestershire
- 1/2 cup water
- 8 oz of cream cheese
- 1 tsp of garlic salt
- 1/2 tsp of paprika
- Egg Noodles (or rice/quinoa, mashed potatoes)
- In the slow cooker stir in all the ingredients, except the meat and the cream cheese, together. Once combined add the meat and mix together.
- Cook on Low for 6 hours.
- Just before serving, cut up the cream cheese into cubes. Stir the cream cheese in until all melted and combined. You might have to put the lid back on and leave for 10 minutes.
- Boil egg noodles and drain once cooked. Add into crockpot and mix well.
- Serve and enjoy!
- If there are egg allergies, simply serve over another starch such as rice, quinoa or mashed potatoes.
Love & Blessings,