Slow Cooker Beef Stroganoff with a Twist
1 photo of Slow Cooker Beef Stroganoff With A Twist Recipe
By
Kim Spurlin
@KaSpur42
1
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!
Ingredients
- 1-2 lb
- beef stew meat
- 2 can(s)
- condensed golden mushroom soup
- 1 large
- 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
- 1Cut 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)
- 2Once 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.
- 3Cut 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!
