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Crockpot Beef Stroganoff


Recipe Description
I found this recipe on Better Budgeting and tried it a few months back. It's so delicious and you can add in extras, like sliced onions and mushrooms. I add in a can of mushroom stems and pieces, and it's so delicious.​
Preparation Steps:
Chop onions and mushrooms.

Measure the water.

Brown all sides of the chuck roast before putting into crockpot, though not required.​
Level of Difficulty:
Super Easy​
Time Needed:
8-10 hours​
Ingredients:
1 (2 1/2 pound) beef chuck roast

2 cans cream of mushroom soup

1 package dry onion soup mix

1 1/3 c. water

(Add 1/2 c. extra sliced mushrooms and/or onions if desired!)

Extra-wide egg noodles (cooked and drained just before serving time)​
Serves:
12 servings (serves four people three times, depending on how much egg noodles you make)​
Directions:
In a small bowl, stir together the soup and onion soup mix. Place roast in crock pot (along with mushrooms and/or onions if desired), and cover with soup mixture. Cook on low for 8-10 hours.

With a large wooden spoon, stir the finished roast a bit before serving, the meat will shred apart and mix in with the gravy. Serve warm over bowls of extra-wide egg noodles.

Store leftover beef stroganoff in fridge for up to 1 week, or freeze (without the noodles) for later use (within 6 months).​
 
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