Oh my goodness this was so good and soooo easy. I love beef stroganoff. I am not much of a crock pot gal but my friend Karen found this recipe and made it for us when we were visiting. It was so nice to have it ready to go after a day of shopping.
She found the recipe on The Crock Star. If you like crock potting, check it out.
2 lbs cubed beef stew meat (or round steak or arm roast or chuck roast)
2 cans Campbells Golden Mushroom Soup
1 large white or yellow onion, cut into chunks
3 Tbs. Worcestershire (if you have a bottle that has been in your cabinet for over a year, splurge and buy a new one)
1/2 cup water
8 oz. cream cheese
1 tsp. garlic powder
1 tsp. salt
1 tsp. black pepper
couple of dashes of hot sauce (totally optional)
8 oz. sliced fresh mushrooms (also optional, but very good)
Place the onion, meat and soup in a crockpot. Add the water, Worcestershire, salt, pepper and garlic. Cook on low for 6 to 8 hours. Add the mushrooms with one hour left to cook.
Just before serving, place the cream cheese in a microwave safe bowl. Microwave for 1 minute and stir until smooth, might need a little longer if just out of the refrigerator. Add a spoonful of the hot stroganoff to the cream cheese. Stir then repeat a couple of times to bring the cream cheese to the temperature of the stroganoff. Then add the cream cheese to the crock pot. (otherwise the cream cheese separates and is hard to get it to blend in)
I like sour cream in my beef stroganoff so I served it on the side and everyone added their own.
Serve over noodles. Boil the noodles, add a little olive oil to keep them from sticking. Add a little butter and a few poppy seeds if you want to get really fancy. Serve with Parmesan Knots found under Breads and salad and Banana Chocolate Chip Cake for dessert (under Sweets).
Serves 4 generously with enough left for leftovers.