Have you ever had one of those moments where everything in the world makes sense for the first time while eating? That’s what happened to me the first time I ate this incredible dish. I am not kidding! I have never been more satisfied in my life! Beef in gravy, what’s not to like? If you happen to have these ingredients, I advise you to go to the kitchen right at this moment and begin preparing. This usually takes about 6 to 8 hours to prepare. Don’t worry, it’s gonna be worth it! I usually prepare this at around 1 in the afternoon. Plenty of time before dinner. In between those hours, you can still do chores or office work. That’s another good thing bout this dish. You just leave it to cook and you’re good to go! I really hope you try this recipe. You are in for a treat!
2 1/2 lbs beef stew meat
2 cans cream of mushroom soup
1 packet of dried onion soup mix
8 oz sliced mushrooms (any variety)
1 cup sour cream (at room temp)
8 oz cream cheese (at room temp)
salt and pepper to taste
parsley or thyme
HOW TO MAKE SLOW COOKER BEEF STROGANOFF
Step 1: Apply nonstick cooking spray onto the crockpot.
Step 2: Pour in cream of mushroom soup, sliced mushrooms, onion soup mix, and beef stew then stir gently until all ingredients are well combined.
Step 3: Cook in the crockpot for 6 to 8 hours on low heat.
Step 4: Add in the cream cheese in about 30 minutes prior to 6-8 hours of cooking. Let the cheese melt while stirring constantly until all ingredients are well mixed.
Step 5: Pour in the sour cream and continue stirring.
Step 6: To taste, season with salt and pepper.
Step 7: Serve over rice or egg noodles. If you are on a keto diet, serve it with riced cauliflower.
Step 8: Garnish with fresh thyme or parsley. Enjoy!
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