Beef Stroganoff #5
Crockpot beef stroganoff #5
RussianBeefAdvanced240 min
Ingredients
Servings
6
- 2 lbs. Beef round in cubes
- 21 1/2 oz. Cream of mushroom soup
- 2 dozen small mushrooms (you can use larger mushrooms and slice them, but I threw little ones in whole instead)
- 16 oz. Sour cream
- 3 oz. Cream cheese
- Worcestershire sauce
- Salt
- Pepper
Instructions
- 1
Place beef in bottom of cp and cover with salt and pepper.
- 2
Pour soup on top of beef.
- 3
Layer mushrooms on top of soup.
- 4
Pour on enough Worcestershire sauce to coat each mushroom.
- 5
Cook on low for 10 hours stirring in the sour cream and cream cheese in the last half hour.
- 6
Add 2 tbsp. of cornstarch and a little bit of water to thicken sauce, 30 minutes before stroganoff is done.
- 7
Serve over noodles or rice.
Tags
crockpotrussianamericanslow-cooker
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