Recipe by Campbell's Kitchen
"Beef bottom round steak slow cooks to tenderness in a creamy mushroom sauce that the whole family will love!"
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2 (10.75 ounce) cans
Campbell's® Condensed Cream of Mushroom Soup
1 (8 ounce) package
sliced white mushrooms
onions, coarsely chopped
ground black pepper
1 (2 pound)
boneless beef bottom round steak, cut into thin strips
1 (12 ounce) package
medium egg noodles, cooked and drained
Chopped fresh parsley
Used a London Broil. YummO. It fell apart. Melt in your mouth. Cheaper cut of meat, but just as good. Also, added noodles to crockpot last hour which gave the noodles more flavor than just cooking them. Had to add a little beef broth when I added the noodles. Hubby even liked..and he is not a big beef stroganoff fan. He said..yes..make this again.
I wanted to love this recipe but it turned out OK only. The onion flavor completely overpowers this dish.
This was good (very basic, great base) as is, but also good and easy to customize. We made a few changes this time. We actually used ground beef to make it more appealing to our three-year-old. Browned the ground beef with water, worcestershire sauce, garlic, onions, pepper, and mushrooms in the crock pot for about 2.5 hours on high. Skimmed off about half the fat, then added the two cans of soup. Cooked about 2.5 additional hours o low, then added sour cream and 4oz of cream cheese. Very tasty!
Incorporated many of the noted comments when making this recipe. Used french onion soup instead of cream of mushroom etc. When I added the sour cream I also added 1 cup of instant potato flakes. This made it nice and thick. My family loved it.
Very good and very easy. I also used stew meat instead of a roast to save on time and was very happy with it.
I make this recipe with quite a few changes. I use Golden Mushroom soup instead of Cream of Mushroom. I use stew meat which just makes it easier. Instead of the onions, I use 1/2 package of dry onion soup mix with 1/2 cup of water instead of 1/4. I only use 1 Tbsp. of Worcestershire, but add 1 tsp. of beef bouillon, and in addition to the sliced mushrooms add 8 oz. of whole button mushrooms, adding the mushrooms the last hour. Instead of the sour cream at the end, I add 4 oz. of cream cheese, but add a dollop of sour cream to each serving. WOW....guess I should have just submitted my own recipe.
Although we enjoyed this dish, it turned out rather watery. I don't understand why, but a bit thicker would have made it nicer.
One of my favorites. However I use a cheap Burgandy in place of the water. I also use the stew meat as a less expensive option since whatever you use will break down and be tender. The wine really gives it a nice flavor.
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Cooker Creamy Beef Stroganoff
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 145
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This dish is delicious, and so easy with Campbell's® Cream of Mushroom Soup.