Real Recipes From Real Home Cooks ®

slow cooker beef stroganoff with a twist

(1 rating)
Recipe by
Kim Spurlin
Columbus, OH

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!

(1 rating)
cook time 8 Hr
method Slow Cooker Crock Pot

Ingredients For slow cooker beef stroganoff with a twist

  • 1-2 lb
    beef stew meat
  • 2 can
    condensed golden mushroom soup
  • 1 lg
    onion
  • 2 Tbsp
    worcestershire sauce
  • 1/2 c
    water
  • 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

How To Make slow cooker beef stroganoff with a twist

  • 1
    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)
  • 2
    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.
  • 3
    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!

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