I don’t know about you, but I love the convenience of crock-pot meals! It’s so great to be able to throw a bunch of ingredients into the crock-pot in the morning and then have a great meal ready by dinner time.
I tend to make more crock-pot meals in the winter, I guess because roasts and soups work so well in crock-pots and are perfect for cold days. I’ve realized though that crock-pots are great for the summer too because then you don’t need to use your oven! Since we live in a fairly small apartment, using the oven for a long time on a hot day can really heat up the house fast!
I found this particular recipe this spring and have made it twice so far. I wish I could remember where I found it but honestly I have no clue. :p If I find the original again I’ll edit this post and let you know!
I’ve realized looking back through the recipes I’ve posted that I’ve posted a good many pasta recipes. We really don’t eat pasta that much but I guess they’ve just been good recipes to share haha.
Anyway, let’s get started with this recipe! Here’s a picture of all the ingredients:
This is a great recipe for stretching your meat. It calls for 1.5 lbs. of beef and it makes at least three meals for Pablo, Caleb and I. As you can see, I got my beef on sale (I rarely buy it if it’s not!) so I spent $8.75 on enough beef for three plus meals… not bad!
And here it is all cut up and ready to go. I love using kitchen shears to cut up meat… it’s so much easier than using a knife in my opinion.
Here is everything dumped in the crock-pot and ready to cook all day. 🙂
About a half hour or so before dinner I added cooked egg noodles and sour cream to the beef stroganoff mixture. The mixture looked really runny at this point but it thickened it by the time we were ready to eat.
We enjoyed our beef stroganoff with green beans on the side. Delicious!
Here’s the recipe:
Easy Crock-Pot Beef Stroganoff
- 1 1/2 lbs. stew meat, cut into chunks
- 3/4 c. beef broth
- 2 Tbsp. Worcestershire sauce
- 1 tsp. salt
- 1 tsp. black pepper
- 2 Tbsp. minced garlic
- 1 c. chopped onion
- 1 lb. mushrooms* (remove stems and slice thin)
- 10 oz. can cream of mushroom soup
- 1 c. sour cream or Greek yogurt
- 12 oz. egg noodles
Place first nine ingredients in the slow cooker and stir well. Cook on low for 6-7 hours or on high for 3-4 hours. When the cooking time is almost up, cook noodles according to package directions, then add to the crock-pot mixture along with the sour cream/yogurt and stir.
*Note: I don’t often cook with mushrooms so I just used a half lb. in case Pablo and I weren’t big fans and it turned out great that way. However, we both really liked the mushrooms so next time I’ll use the regular amount.