Heather's Bytes

You know what goes really well with homemade bread? Homemade butter! And it’s really easy to make, especially if you have some bored helpers around. Read More

Wow, I sure took a long break there! You know how it goes: holidays, birthdays, new routines. I hate that some things had to slide and that this was one of them, but I’m hopefully getting back into the swing of it now.

It’s summer break around here so I’ve got my little helpers by my side who are as eager as I am to get back to it. I’ve also got a few other things I hope to write about in the coming weeks!

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
2 cans condensed golden mushroom soup (no substitutes!)
1 cup chopped onion
1 Tb Worcestershire sauce
1 14 oz can beef broth
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, salt and pepper and beef broth. Cook on low for 5-6 hours (or on high for 3). Stir in cream cheese and sour cream about half an hour before serving, stirring every ten minutes or so.

Serve over cooked egg noodles or rice.

 Print this recipe!

The month of May just seems to go on and on. It starts out busy and doesn’t let up until June, and in between there are anniversaries, birthdays, end-of-the-year school stuff, summer prep, and we even managed to squeeze in a mini family vacation for the first time in two years.

Anyway, I hope to pick back up with my food blogging again. I’ve got tons of pictures sitting on the camera but just haven’t had the energy to upload, edit and write about them all yet, but I’m still here!