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Crockpot Beef Stroganoff lvl. 2 by


1/4 cup butter
2 lb boneless beef sirloin steak, cut into 3x1/2x1/4-inch strips
1 cup chopped onion
2 cloves garlic, finely chopped
1 can (10 3/4 oz) condensed golden mushroom soup
1 carton (8 oz) sliced fresh mushrooms
1/2 teaspoon salt
1/4 teaspoon pepper
4 oz cream cheese, cubed (from 8-oz package)
1 container (8 oz) sour cream
6 cups hot cooked noodles or rice


In 12-inch skillet, melt butter over medium-high heat. Add beef strips, onion and garlic; cook 7 to 9 minutes or until beef is browned. Drain liquid and reserve.

In 3 1/2- to 4 1/2-quart slow cooker, mix beef mixture, soup, mushrooms, salt and pepper, and 1/4 cup of reserved liquid.

Cover; cook on low heat setting 5 to 6 hours or until beef is tender.

Stir cream cheese into beef mixture until melted. Stir in sour cream until well blended. Serve over noodles.
Nutrition Information (per serving):
Calories 510
Fat 25 g
Saturated Fat 12 g
Cholesterol 150 mg
Sodium 790 mg
Carbohydrates 38
Protein 34 g

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