Winter has officially arrived in Missouri. It’s during this season that I love to try new recipes for comfort foods like soups, stews, chilis and even things like beef stroganoff- which is what was on the menu recently.
I found this recipe right after having our son, Caston, while thumbing through a recent issue of Cooking with Paula Deen. I remember thinking to myself, “I don’t have time to cook anymore with my new baby, I need all the quick recipes I can find to save myself some time around the house.”
This recipe comes from Carol Poppe, of Mandan, North Dakota and takes the hassle out of making your traditional beef stroganoff- which normally take much longer than this recipe.
This recipe is perfect for a cold night, paired with your favorite Missouri wine! Go even more local and use beef from a local farm, buy some local mushrooms and homemade noodles from the farmers market.
Slow Cooker Beef Stroganoff
By Carol Poppe
2 lbs. beef tips
1 large yellow onion, chopped
1 can golden mushroom soup
1 can cream of onion soup
1 (8oz) can sliced mushrooms, drained ** I use pre-sliced fresh mushrooms instead
1 tsp. pepper
1 (8oz) cream cheese
1 (8oz) carton sour cream
1 (16oz) package of egg noodles, cooked and hot
In a slow cooker combine beef tips, onion, onion soup, mushroom soup, mushrooms, and pepper. Cover and cook on high for 8 hours (it only took me 6 hours when I prepared this). When done cooking, stir in cream cheese and sour cream and mix until combined. Serve over hot cooked noodles.