Angie’s Slow Cooker Beef Stroganoff – Big Meals, Little Budget

by Angie on April 7, 2011

Slow Cooker Beef Stroganoff

You need a good dinner prepared but you are busy ALL day long. (who isn’t!) This recipe gets everything tender and juicy in the crock pot while you are at work or running errands. All you have to do is boil some noodles for dinner! How easy is that??  It’s actually even easier than the box dinners where you have to stand there & cook the hamburger! I have it admit, this is my kind of dinner! Also, with a family of 5 or less, it could also go along with $5 dinners new sister site: One Dish Dinners! And yes, you can add some veggies or another side and still be under $10.00!

Slow Cooker Beef Stroganoff

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Crock Pot Beef Stroganoff

Ingredients

  • 3 cans of cream of soup -undiluted. (Most people use cream of mushroom. I use cream of chicken.)
  • 1 cup sour cream
  • 1/2 cup of water
  • 1 package dry onion soup mix (1 oz)
  • 2 pounds of raw beef stew meat
  • 1 lb. wide egg noodles
  • Veggies for side dish

Directions

  • Combine all ingredients except noodles and stir until well coated.
  • Cover and cook on low for 6 hours or on high for 3.
  • Serve over cooked rice or egg noodles with side of veggies. Yum-O!

As a side note, just because this never happens: Every single child ate this up!

SCORE for the mom!

{ 5 comments… read them below or add one }

Tricia @ Hodgepodge August 21, 2011 at 9:20 pm

So glad Erin linked to this in her weekly menu plan. How did I miss it before?

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Angie August 21, 2011 at 10:07 pm

I don’t know Tricia, but it really is great! Beats the box any day! Hmmm, I think I’ll make this for tomorrows dinner! Thanks for the reminder Erin!

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Melissa May 21, 2012 at 10:10 am

Thank you for this recipe! I’ve made it twice. It was a hit both times. I did a couple of things different than suggested. I used 1 can cream of chicken, 1 can cream of mushroom, 1 1/2c. plain yogurt, 1 pkt. Lipton, dropped those four ingredients into the crockpot, stirred and dropped in the meat.
There were no leftovers. Easy, cheap, and yummy! Can’t beat it. Thanks again.

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Leah August 7, 2012 at 10:19 pm

I was so looking forward to this dish, but it didn’t turn out at all! I used 2 cans of cream of mushroom and one of cream of chicken, b/c I really enjoy the mushrooms. The “sauce” was pure liquid, I was expecting it to be much thicker. It also had no flavor(I did use the reduced sodium soup, but I always use these for recipes). Did anyone else have this problem? I would love to know how to fix it!

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Melissa December 18, 2012 at 1:20 pm

I’ve made this several times following the recipe exactly and it’s always turned out great. We add the cooked egg noodles into the mixture at the end and cook for another 10 minutes or so… never runny and never any leftovers!

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