Beef Stroganoff

Jane Whittaker

By
@janenov46

I almost didn't post this because I thought maybe everyone had this one.
This came from an employees cook book from the Psych Center in Ogdensburg New York.
It was published in 1990 in a Centennial Cook Book.
I have neen making this for years, everyone loves it, and I serve it over hot buttered parsleyed noodles, or mashed potatoes.


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Rating:
★★★★☆ 6 votes
Comments:
Serves:
8
Prep:
5 Min
Cook:
6 Hr
Method:
Slow Cooker Crock Pot

Ingredients

2 lb
beef stew, cut into 1/2 inch pieces
10 3/4 oz
can cream mushroom soup
10 3/4 oz
can cream of celery soup
1 pkg
dry onion soup mix

Step-By-Step

Step 1 Direction Photo

1In a slow cooker, put a disposable liner (no clean up), and cut beef into bite sized pieces.

Step 2 Direction Photo

2mix together the soups and dry onion soup mix, pour over beef, and give a stir.

3Cook on low for 6 to 8 hours

4Serve overmashed potatoes, or buttered parsleyed noodles, like in the picture

About this Recipe

Course/Dish: Beef, Pasta
Main Ingredient: Beef
Regional Style: American
Other Tag: Quick & Easy