Crock Pot Beef Stroganoff
Beef chuck roast—about 2 ½ lbs.
2 cans cream of mushroom soup
1 pkg dry onion soup mix
1 1/3 C water
½ C sliced mushrooms and/or onions
Extra-wide egg noodles—cooked and drained just before serving
In a small bowl, stir together the soup and onion soup mix. Place roast in crock pot (along with mushrooms and/or onions if desired), and cover with soup mixture. Cook on low for 8-10 hours.
With a large wooden spoon, stir the finished roast a bit before serving, the meat will shred apart and mix in with the gravy. Serve warm over bowls of extra-wide egg noodles.
Store leftover beef stroganoff in fridge for up to 1 week, or freeze (without the noodles) for later use (within 6 months).
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