Saturday, June 12, 2021

SAT. RICK'S RECIPES: Easy Beef Stroganoff in the Slow Cooker


 



I make my beef stroganoff in the slow cooker with cream of mushroom soup and cream cheese with garlic and herbs. Serve over noodles to your liking.

Prep:  10 mins

Cook:  4 hrs 17 mins

Total:  4 hrs 27 mins

Servings: 5

Yield:  5 servings

 

Ingredients

  • 1 ⅓ pounds cubed beef stew meat 
  • 2 cups fresh mushrooms, thickly sliced 
  • 1 (10.75 ounce) can condensed cream of mushroom soup 
  • 1 cup milk 
  • 2 onions, chopped 
  • 2 tablespoons Worcestershire sauce 
  • 6 ounces herb and garlic-flavored cream cheese 
  • 1 cup fusilli pasta 
  • ¼ cup sour cream (Optional)

 

Directions

  • Step 1

Combine beef, mushrooms, cream of mushroom soup, milk, onions, and Worcestershire sauce in a slow cooker.

  • Step 2

Cook on High for 3 to 4 hours, or on Low for 5 to 7 hours. Stir in cream cheese until well dissolved; cook for 1 hour more.

  • Step 3

Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain. Serve stroganoff over fusilli and garnish with sour cream.

 

 

Nutrition Facts 

Per Serving:   450 calories; protein 29.4g; carbohydrates 23.9g; fat 25.3g; cholesterol 105.9mg; sodium 738mg.

 

All rights reserved.

Printed from https://www.allrecipes.com 



No comments:

Post a Comment