I made beef stroganoff for dinner tonight and it turned out so good (if I must say so myself) that I wanted to share the recipe. The basic recipe came from allrecipes.com, but I added my own touches. This one is definitely going in the recipe binder. In fact, I was so hungry and excited to eat this that I forgot to take a picture. Ooops!
Ingredients
- 1 pound cubed beef stew meat (my grocer actually had meat packaged as”stroganoff”)
- 1 (10.75 ounce) can condensed golden mushroom soup
- 1 soup can of water
- 1 beef bouillon cube
- 1/2 packet of Lipton onion soup mix
- 1 clove garlic chopped
- 1/2 cup chopped onion
- 1 tablespoon Worcestershire sauce
- salt and pepper to your liking
-
1 tablespoon corn starch
-
2 tablespoons cold water
- 4 ounces cream cheese
- dollop of sour cream
- 8 ounce package button mushrooms
- 1 tablespoon olive oil
- 1 package wide egg noodles
Directions
- In a slow cooker, combine the meat, soup, water, bouillon, onion soup mix, garlic, onion, Worcestershire sauce, salt and pepper.
- Cook on Low setting for 5-6 hours.
- Mix the corn starch and water in a small bowl until corn starch disintegrates. Stir in to create a thickness to your liking.
- Saute mushrooms in olive oil. Add to mixture within a half hour before serving.
- Stir in cream cheese and sour cream just before serving.
- Serve over egg noodles.
