Beef Stroganoff

Let me just preface by saying that if I can make this when I’m sick, I can’t think of an easier weekday recipe.

And since I do this in the slow cooker, it’s a super fast recipe to prep too.

The beef stew meat is perfect bc it breaks down in the slow cooker and is amazingly fork tender and so easy to eat, esp when feeding toddlers!

INGREDIENTS
1.5 lb beef stew meat
1 can condensed golden mushroom soup (note: not cream of mushroom)
1 cup beef stock (enough to submerge meat)
1 cup chopped onion
1/4 cup sour cream
2 cups mushrooms
7 oz egg noodles

DIRECTIONS
Season beef with salt, pepper, and garlic powder. Dredge in flour.
Brown meat over medium high heat and remove.
Cook onions until translucent, 5 minutes.
Sautee mushrooms.

Add all ingredients to the slow cooker and cook on high for 5 hours.

Mix 1 TBSP corn starch + 2 TBSP water and add to thicken.

Before serving, mix in sour cream. Serve on a bed of egg noodles.

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