Crockpot Beef Stroganoff

This is one of my favorite beef stroganoff recipes; it is delicious and you use a crockpot, so prep and cooking are so easy, I don't think it can get much better. Another thing I love about this recipe is that your house smells AMAZING from the slow cooking process; whether you are just coming home from work after a long day or coming in from playing outside in the nice early fall weather with the kids, you will not be able to stop your stomach from growling in anticipation. Give it a try and let me know what you think.

Ingredients

- 2 cans of Cream of Mushroom (10 3/4 oz cans)

- 2 tablespoons of Worcestershire Sauce

- 1/2 cup of Water

- 1/4 teaspoon of Garlic Salt

- Dash of Paprika

- 1 Onion, chopped (about 1 cup)

- 2 pounds of Beef Stew Cubes

Needed during the last 20-30 minutes of cooking

- 1 block of Cream Cheese, cubed (8 oz)

- 8 ounces of Fresh Mushrooms, cleaned and chopped (I used Portabella)

- 12 ounce Bag of Egg Noodles

1) Add both cans of cream of mushroom, Worcestershire sauce, water, garlic salt, and dash of paprika to your crockpot. Mix well, until smooth.

2) Peel and chop onion and place into the crockpot. Mix until well blended.

3) Add your beef cubes and stir to coat as evenly as you can.

4) Turn your crockpot on and cook on low for 8-10 hours. In the last 20 to 30 minutes, use a spoon to break up the beef cubes and then add your cleaned and chopped mushrooms and the cubed cream cheese. Mix in.

During this time cook your egg noodles and drain them.

5) After your timer goes off give every thing a really good stir, then place your egg noodles on a dish and cover with the beef stroganoff.

There you have it, amazingly delicious crockpot beef stroganoff. This is definitely a Fall favorite in our house. The mushrooms are definitely optional, if you aren't a fan of mushrooms. Let me know what your think. 

Enjoy!!