Have I mentioned I’m obsessed with all things crock pot these days? Meals have never been easier. I know I’m probably overloading you with crock pot recipes lately but they’re perfect for weeknight meals so I can’t promise that I’ll slow down with them anytime soon. I have a whole Pinterest board dedicated to them. Whoops.
There are somethings that just don’t photograph well and this dish happens to be one of them.
I promise it tastes delicious and not like cat food. For real though, it’s really good.
This recipe is one that was passed on to me by a coworker and has quickly become an office favorite. I made it last week and two of my other coworkers have made it so far this week.
Needless to say, we’re a crock pot friendly work place. 🙂
Crock Pot Beef Stroganoff
- 2 cans Campbell’s Golden Mushroom Soup
- 1 can mushroom stems and pieces
- 1 lb beef stew chunks
- 8 oz sour cream
Add meat, mushroom soup, and mushroom pieces to crock pot. Stir so that the meat is fully covered in the sauce.
Cook on low for 4-5 hours. Add in sour cream and stir to combine.
Serve over egg noodles or mashed potatoes.
The meat ends up tender and easily falls apart with your fork. My favorite way of enjoying this is to break up all of the meat with my fork and stir it all up into one big, mashed potatoey mess on my plate so you get everything all in one bite. But that may just be my inner 5 year old talking…
Now, time to finish up my shows before hitting the sack early. Today may have been Tuesday but it sure felt like Monday to me so I will be very glad to kiss this day goodbye. Goodnight y’all! 🙂