Slow Cooker Beef Stroganoff is one of those dishes that just fills your kitchen with the most wonderful aroma while you go about your day. I’ve made this so many times, and it never fails to bring smiles to the dinner table, dear.
What makes this recipe truly special is how the beef becomes so tender and melts right in your mouth after slow cooking, while the cream of chicken soup creates the most luxurious, velvety sauce. The paprika and garlic powder add such a lovely depth of flavor that makes everyone ask for seconds.
This is the kind of comfort food that brings families together on chilly evenings, and I love serving it over those tender noodles with a simple side salad. My grandchildren always ask me to make it again and again—it’s become our special tradition on busy weeknights when we need something hearty and satisfying.
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Slow Cooker Beef Stroganoff
Ingredients
- 1.5 pound Beef
- 0.5 cup Onions
- 0.5 teaspoon Garlic Powder
- 0.5 teaspoon Black Pepper
- 0.25 teaspoon Paprika
- 10 ounce Cream Of Chicken
- 8 ounce Beef
- 9 ounce Mushrooms
- 0.16666666666667 ounce Egg Substitute
- 4 ounce Parmesan Cheese
- 0.5 cup Sour Cream
Instructions
- cook the noodles according to pkg directions in seperate pot.
- *drain and add at the end of recipie.
- in slow cooker mix envelope of beefy onion with the cream of mushroom soup.
- Add jared mushrooms, paprika, pepper, garlic powder cubed beef and onions.
- cover and cook 3-3 1/2 hours on high or 6-7 hours on low.
- In the last 30 minutes of cook time add into the mixture the cream cheese.
- In the last 10 minutes add the sour cream.
- Put the finished stroganoff over the noodles and ENJOY!
