I found this recipe on allrecipes.com and I have modified a few ingredients. This is a very simple beef stroganoff made with cream cheese instead of sour cream. This recipe calls for condensed golden mushroom soup. You can use cream of mushroom soup but it lacks the flavor, consistency and color of the golden mushroom soup. Also, a 7 oz can of sliced mushrooms can be substituted for the fresh mushrooms. Leftovers are even better the next day!
- Combine everything everything except for cream cheese in the slow cooker.
- Cook on low for 8 hours or on high for 5 hours.
- Stir in cream cheese just before serving.
- You can boil a 12 oz Bag of Wide Egg Noodles and combine with mixture. If you like a lot of sauce, you may just want to combine with 6 oz instead of 12 oz. Let set for 5 to 10 minutes so that noodles can soak up that wonderful sauce!
*Excellent* This is a great stroganoff with plenty of flavor and I like the use of cream cheese. Made as written, but I did add more mushrooms and used red wine instead of water, also only used 2 ounces of cream cheese. A keeper, thanks! *Made for Seasoned Sailor and his Sassy Sirens ZWT 6*
This is a fantastic recipe! I made this last winter, following the directions exactly and it was good. This time, we added a lot more mushrooms and also finished it with some sour cream at the end and it was even BETTER!
VERY easy! I really thought DH would like it more, since he "says" he doesn't like sour cream. But he said it was missing something- hence the "twang" from sour cream!! The GOLDEN MUSHROOM soup is great though!
made for ZWT6.
UPDATE 12/17/11: Made this again tonight, using cooked ground beef. My DD exclaimed,"This is AH-MAZING!", which is wonderful because she is HARD TO PLEASE (food-wise).