slow cooker beef stroganoff with a twist
(1 rating)
I came across this recipe from a Face Book post BUT I put my own twist on it as I do almost everything that I cook. The non-traditional addition of the frozen peas to this stroganoff really makes it pop! I tried it and LOVED it! Hope you do too!
(1 rating)
cook time
8 Hr
method
Slow Cooker Crock Pot
Ingredients For slow cooker beef stroganoff with a twist
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1-2 lbbeef stew meat
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2 cancondensed golden mushroom soup
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1 lgonion
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2 Tbspworcestershire sauce
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1/2 cwater
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4 ozcream cheese
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3 tspgarlice powder
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1 pkgwhite mushrooms (quartered)
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3 tspdried parsley
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2 tspwhite sugar (to cut the sourness)
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3 Tbsp(heaping) spoonfuls of sour cream (i usually just use a big spoon)
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2/3 cfrozen peas
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4 cegg noodles or broad dumplings
How To Make slow cooker beef stroganoff with a twist
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1Cut onion into decent sized slices and wash & quarter mushrooms. In the slow cooker, stir all of the ingredients together (except the meat, cream cheese, sour cream and dried parsley)
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2Once combined, add the meat and mix together. I made sure that my cubes of meat were smaller than normal, in order to cook better. Cook on Low for about 8 hours.
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3Cut up or cube the cream cheese & add to the slow cooker (stir the cream cheese until pretty well combined & melted), add the 3 spoonfuls of sour cream & dried parsley and add the frozen peas just before serving and turn the slow cooker on High (replace lid) and cook for an additional 10-15 minutes. Serve over cooked egg noodles and Enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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