Thursday, 30 September 2010

Slow Cooker Beef Stroganoff

This is a tasty and easy meal that you can easily whip up in the morning and let it cook all day. The important part of this recipe is to follow the temperature and time of cooking. It's not called a slow cooker for nothing! Stewing beef is a tougher cut of meat but slow cooking it at a low temperature helps to make it more tender.

2lbs cubed stewing beef
2 (10.75oz) cans condensed mushrooms soup
1 small onion, chopped
1 tbsp Worchestershire sauce
1/2 pkg onion soup mix
1 pkg beef bouillon (or 1 bouillon cube)
1/4 cup water
1 tbsp cornstarch
2 tbsp water
1 tbsp vegetable oil
1 cup mushrooms, sliced
4 oz cream cheese, softened and cut into small cubes
1 large dollop sour cream

Place meat in the slow cooker. In a large bowl, combine soup, onion, Worchestershire sauce, onion soup mix, bouillion and water. Pour soup mixture over meat. Cook on low for 8 hours.

Half an hour before the meat mixture is done, saute mushrooms in a small skillet in the oil. Add the cooked mushrooms to the meat mixture for the last half hour of cooking.

Meanwhile, mix cornstarch with the 2 tbsp water. Pour into slow cooker and also add cream cheese. Stir well, breaking up clumps of cream cheese. Add sour cream right before serving. Serve over egg noodles or mashed potatoes.

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