This is one of my favorite slow cooker beef stroganoff recipes, hands down. I did deviate from the directions a little bit and cooked my noodles separately, however, my mother made this recipe as is and when i sampled hers, the noodles came out fine. I wish I had just followed the instructions! Oh well, there’s always next time, right? Right! So, lets’ get you cooking this yumminess up 🙂
Check out what my mom had to say about this recipe:
I absolutely love how the flavors are absorbed into the beef and noodles from the sauce. Totally delicious and worth making again.
I’m glad you liked the recipe, mom!
2 lbs chuck roast, cubed in 2-3 inch cubes
Approx 6 oz uncooked wide egg noodles
16 oz can Campbell’s condensed mushroom soup
8 0z. sliced mushrooms
8 oz can beef broth, fill empty can with warm water and add to crock pot.
4 oz Daisy sour cream
1 tsp salt, pepper to taste
In a slow cooker add meat cubes, salt and pepper, and then uncooked noodles on top of meat. Then add beef broth, water, sour cream, mushrooms, and mushroom soup. Cook on medium heat for at least 6 hours, covered. There is no need to stir or mix ingredients. The soup, broth & water will make a tasty broth with the sour cream, meat and noodles.
Make sure you place the meat and noodles in the crock pot first so the noodles absorb the sauce and cook evenly. This recipe can also be made exactly the same way using an 8 oz bag of frozen meatballs, just as delicious!
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Quick Tip: I did NOT add my noodles to the slow cooker. I cooked them separately as I was afraid they’d get soggy. However, my mom made this dish as is in her slow cooker and said the noodles came out fine.