1 can condensed cream of mushroom soup (10 3/4 oz)
1 package dried onion soup
1 1/2 cup water
1/4 tsp black pepper, fresh ground
8 oz fresh mushrooms, sliced
8 oz cream cheese, cuped and room temp
8 oz sour cream
Instructions
Mix beef, onion, soups and water in slow cooker. Season with pepper and set to cook on low. Depending on the efficiency of your slow cooker this dish may be turned to 'warm' setting after 6 hours.
About 20 min. prior to serving add the cream cheese. Turn the slow cooker onto the high setting an stir until the cream cheese is melted.
While the cream cheese is melting, sautee the mushrooms in butter or olive oil until just browned. Add mushrooms with the sour cream and return to 'warm' or 'off' setting. Serve with hot cooked noodles, I prefer egg noodles, or hot white rice.
Originally Submitted
2/21/2009
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