Cowgirl Beef Stroganoff

Cowgirl Beef Stroganoff
  • 1 (10.75 ounce) can golden mushroom soup (such as Campbell's®)
  • 1 (10.75 ounce) can water
  • 1/2 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
  • 1/2 cup sour cream
  • 1 tablespoon butter
  • 1 (4 ounce) package sliced fresh mushrooms
  • 1 (12 ounce) package egg noodles


  1. Stir golden mushroom soup, water, onion, Worcestershire sauce, and onion soup mix together in a slow cooker; add beef and stir to coat.
  2. Cook on Low for 6 hours.
  3. Stir cream cheese and sour cream into the beef mixture.
  4. 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.
  5. 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.

05/24/2018
Cowgirl Beef Stroganoff, recipe PT15M PT1H 5 455 calories

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