Slow Cooker Creamy Beef Stroganoff

Your slow cooker gets the job done with this savory stroganoff recipe featuring fork-tender beef in a creamy mushroom sauce. Prep it in the morning before work and you'll come home read...

Directions

Stir the soup, broth, Worcestershire, garlic and black pepper in a medium bowl.

Place the mushrooms and onions into a 6-quart slow cooker.  Top with the beef.  Pour the soup mixture over the beef.

Cover and cook on LOW for 8 to 9 hours or until the beef is fork-tender.  Stir the sour cream in the cooker.  Serve the beef mixture with the noodles.  Sprinkle with the parsley, if desired.

Ingredients

2 cans (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
0.25 cup Swanson® Beef Broth
3 tablespoons Worcestershire sauce
3 cloves garlic, minced
0.5 teaspoon ground black pepper
12 ounces white mushrooms, sliced (about 4 cups)
3 medium onion, coarsely chopped (about 1 1/2 cups)
2 pounds boneless beef round steak, cut into thin strips
0.5 cup sour cream
12 ounces (about 7 cups) medium egg noodles, cooked and drained
1 tablespoon chopped fresh parsley (optional)

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