Cowgirl Beef Stroganoff recipe
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- 1 (10.75 ounce) can golden mushroom soup (such as Campbell's®) 1 (10.75 ounce) can water ½ cup chopped onion 2 tablespoons Worcestershire sauce 1 (1 ounce) package dry onion soup mix 2 pounds cubed beef stew meat, trimmed 1 (4 ounce) package cream cheese ½ cup sour cream 1 tablespoon butter 1 (4 ounce) package sliced fresh mushrooms 1 (12 ounce) package egg noodles
Nutrition Info
- 837.6 caloriescarbohydrate: 51.1 gcholesterol: 214.8 mgfat: 46.4 gfiber: 2.9 gprotein: 51.8 gsaturatedFat: 20.7 gservingSize: -sodium: 1017.5 mgsugar: 3.2 gtransFat: : -unsaturatedFat: : -
Directions Cowgirl Beef Stroganoff
Directions
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Stir golden mushroom soup, water, onion, Worcestershire sauce, and onion soup mix together in a slow cooker, add beef and stir to coat.
Cook on Low for 6 hours.
Stir cream cheese and sour cream into the beef mixture.
Melt butter in a skillet over medium heat. Cook and stir mushrooms in melted butter until tender, 3 to 5 minutes, add to beef mixture.
Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain. Ladle beef mixture over noodles to serve.