Easy Beef Stroganoff in the Slow Cooker


  • 1 ⅓ pounds cubed beef stew meat
  • 2 cups fresh mushrooms, thickly sliced
  • 1 (10.75 ounce) cancondensed cream of mushroom soup
  • 1 cup milk
  • 2onions, chopped
  • 2 tablespoons Worcestershire sauce
  • 6 ounces herb and garlic-flavored cream cheese
  • 1 cup fusilli pasta
  • ¼ cup sour cream(Optional)
  • Directions

  • Step 1

    Combine beef, mushrooms, cream of mushroom soup, milk, onions, and Worcestershire sauce in a slow cooker.


  • Step 2

    Cook on High for 3 to 4 hours, or on Low for 5 to 7 hours. Stir in cream cheese until well dissolved; cook for 1 hour more.

  • Step 3

    Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain. Serve stroganoff over fusilli and garnish with sour cream.

  • Cook's Notes:

    Use a high-quality cream of mushroom soup, don’t buy a cheap brand. It makes a difference.

    No need to add extra liquid for the condensed soup, this is what the milk is for.

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