I grew up on the beef stroganoff that many others did: ground beef and a can of cream of mushroom soup with sour cream over egg noodles. It doesn’t sound terribly appetizing but it’s not bad for what it is! (Read: a quick dinner!)
When I’ve made it for my own family I’ve substituted the cream of mushroom soup with cream of mushroom soup with roasted garlic, chopped onions, maybe some sliced fresh mushrooms and a little extra sour cream. Over time even that got boring so I stopped making it.
I recently found a new spin on that childhood classic, and I’m never looking back! Though I’m not a huge fan of using condensed soups in many recipes, there are a few where they work well, and this is one of them. And to make things even better, it’s made in the crockpot. Mike took the leftovers for lunch today and he said it actually tasted better and stayed creamy.
The original recipe can be found here, but the version I used with my own tweaks is below:
Crockpot Beef Stroganoff
1-2 lbs cube steak, cut into one-inch pieces; or 1-2 lbs stew beef, cut into 1/2 inch pieces
2 cans condensed golden mushroom soup (no substitutes!)
1 cup chopped onion
1 Tb Worcestershire sauce
1 14 oz can beef broth
8 oz button mushrooms, cleaned and quartered (optional)
salt and pepper to taste
4 ounces cream cheese, room temperature
1/2 cup sour cream
In the crockpot, combine the meat, soup, onion, Worcestershire sauce, beef broth, mushrooms, salt and pepper. Cook on low for 5-6 hours. Stir in cream cheese and sour cream about half an hour before serving, stirring every ten minutes or so to break up cream cheese.
Serve over cooked egg noodles or rice. (After the egg noodles have cooked, I like to add them directly into the crockpot for about half an hour for the flavors to mingle and thicken up a bit.)
If the sauce is not thick enough for you, add some cornstarch and water.
Makes 6 generous servings.