Beef Stroganoff


I got this from a magazine, but you can get it here.

2 pounds boneless beef round, cut into 1-inch cubes
2  10-3/4-ounce cans condensed golden mushroom soup
1 medium onion, sliced
1 8-ounce container dairy sour cream chive dip
3 cups hot cooked noodles

In a 3-1/2- or 4-quart slow cooker stir together the beef, soup, and onion.  Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Stir in dip. Serve over hot cooked noodles. Makes 6 servings.

  1. okay. I was skeptical. But…it was GOOD! So good, in fact, that suitNtie immediately exclaimed, “MMMM!!!” Which was before I even got to sit to eat, by the way. So I was excited.
    Things I did (not on purpose)…
    1) forgot to put it in the crockpot until 3:30, so we ate just a hair after 7:30. I would have liked to have cooked down the meat a bit more.
    2) put the meat in still partially frozen.
    3) stirred in the dip (Helluva Good Bodacious onion, btw, but next time I’ll go ghetto and use a packet of Onion soup mix and an 8oz container of sour cream because it will be cheaper) with the soup and onion at the beginning of cooking and realized the error later

    What I did on purpose…
    Stirred in a few ounces of plain, whipped cream cheese as it was finished to help the creamy factor since I had made a boo-boo by stirring the dip in at the beginning.
    We definitely enjoyed this one and I would bank on seeing it again!

  2. YUM! Definitely approved this one. 🙂

    Like she said, a bit more tender on the meat would have made it perfect.

  3. I have to say I didn’t really believe you on this one. How could it be good with 4 ingredients? But the meat was on sale and I figured I’d give it a try since it *was* only 4 ingredients. I’m so glad I did because it was so good and so easy! Definitely a keeper for an easy middle of the week dinner!

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