I love the concept of cooking in a Crockpot. It is time-consuming for sure, but if planned well in advance, it helps in cooking the dish beautifully.
Here is a simple recipe of Beef Stroganoff in a Crockpot. This is a very comforting, delicious and flavorful recipe. Ensure you get stew meat for this as the meat is going to be slow cooked for about 8 hours. So tougher parts of meat would be ideal as it would get tender in the Crockpot. Tender parts of meat would get overcooked and it would end up dry, which we don’t want. I have noticed there is a general misconception about stroganoff being a complicated recipe. With simple ingredients as mentioned in my recipe you can make a creamy, yet hearty meal.
Serve them with some herbed rice or egg noodles and there you have a perfect meal.
INGREDIENTS:
2 pounds cubed stew meat
2 cans Condensed Golden Mushroom Soup
1 largish onion diced
2-3-4 tabls of Worcestershire
1/2 cup water
8 oz of cream cheese
couple of dashes of Garlic Salt (1 tsp?)
DIRECTIONS:
couple dashes of Hot Paprika
In the slow cooker stir in all the ingredients together, (except the meat AND the Cream Cheese). Once combined add the meat and mix together.
Cook on Low for 8 hours.
Cut up the cream cheese into cubes just before serving and turn crockpot on high. Stir the cream cheese in until all combined. You might have to put the lid back on and leave for 10 minutes.
Oh my gosh! This was so good and so easy.
Oh, and I doubled it the second time I made it.
So good to freeze BEFORE adding the cream cheese. Just re-heat on the stove and add cream cheese 10 minutes before serving. The meat becomes even more tender when reheated after freezing-perfect for toast.
