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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:Measure the water.
Brown all sides of the chuck roast before putting into crockpot, though not required.
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: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)
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).
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).
