Slow Cooker Beef Stroganoff with a Twist

Kim Spurlin


I came across this recipe from a Face Book post BUT I put my own twist on it as I do almost everything that I cook. The non-traditional addition of the frozen peas to this stroganoff really makes it pop! I tried it and LOVED it! Hope you do too!

pinch tips: How to Freeze Fish, Meat & Poultry




8 Hr


Slow Cooker Crock Pot


1-2 lb
beef stew meat
2 can(s)
condensed golden mushroom soup
1 large
2 Tbsp
worcestershire sauce
1/2 c
4 oz
cream cheese
3 tsp
garlice powder
1 pkg
white mushrooms (quartered)
3 tsp
dried parsley
2 tsp
white sugar (to cut the sourness)
3 Tbsp
(heaping) spoonfuls of sour cream (i usually just use a big spoon)
2/3 c
frozen peas
4 c
egg noodles or broad dumplings

Directions Step-By-Step

Cut onion into decent sized slices and wash & quarter mushrooms. In the slow cooker, stir all of the ingredients together (except the meat, cream cheese, sour cream and dried parsley)
Once combined, add the meat and mix together. I made sure that my cubes of meat were smaller than normal, in order to cook better. Cook on Low for about 8 hours.
Cut up or cube the cream cheese & add to the slow cooker (stir the cream cheese until pretty well combined & melted), add the 3 spoonfuls of sour cream & dried parsley and add the frozen peas just before serving and turn the slow cooker on High (replace lid) and cook for an additional 10-15 minutes. Serve over cooked egg noodles and Enjoy!

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: German
Other Tag: Quick & Easy
Hashtags: #slow, #cooker