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Garlic Beef Stroganoff

Total Time

Prep: 20 min. Cook: 7 hours

Makes

6 servings

I am a mom and work full time, so I use my slow cooker whenever possible. This stroganoff is perfect because I can get it ready in the morning before the kids get up and I head out the door for work. —Erika Anderson, Wausau, Wisconsin
Garlic Beef Stroganoff Recipe photo by Taste of Home

Ingredients

  • 2 teaspoons beef bouillon granules
  • 1 cup boiling water
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 2 jars (4-1/2 ounces each) sliced mushrooms, drained
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon Worcestershire sauce
  • 1-1/2 pounds beef top round steak, cut into thin strips
  • 2 tablespoons canola oil
  • 1 package (8 ounces) cream cheese, cubed
  • Hot cooked noodles
  • Minced fresh parsley, optional

Directions

  1. In a 3-qt. slow cooker, dissolve bouillon in water. Add the soup, mushrooms, onion, garlic and Worcestershire sauce. In a skillet, brown beef in oil.
  2. Transfer to the slow cooker. Cover and cook on low until the meat is tender, 7-8 hours. Stir in cream cheese until smooth. Serve with noodles and, if desired, minced parsley.

Nutrition Facts

1 serving: 383 calories, 24g fat (10g saturated fat), 104mg cholesterol, 991mg sodium, 12g carbohydrate (4g sugars, 2g fiber), 29g protein.

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