Beef Stroganoff Recipe

So I’ve meant to upload this video for like a month, but because it’s me, I can’t do anything in a timely fashion. Anyway, I found this recipe on Pinterest, and Mom wanted me to make dinner for the family. The picture looked good, and so I thought that I would give this a go. Honest thoughts, it was ok. Nathan had two servings, and I was a little shocked. I liked it, but it wasn’t something that I would have asked for the recipe for if someone else had made it. Here’s the recipe, with the changes that I made when I put it in my cookbook. I’ll probably make it at least one more time, but to be honest, if it’s not great, this will probably be one that I just go ahead and let go.

(My edits are in blue)

8 ounces cream cheese
2 cans cream of mushroom soup
4 Tbs Worcestershire sauce
1 cup milk
1 tsp garlic salt
1 lb beef stew meat
1 large onion
1 16 ounce package egg noodles I think my package was actually 12 oz. which was fine.
Optional Ingredients (Note: Many have adjusted this recipe, these are things that have been found to work well)
1/2 cup sour cream. I added less, which turned out fine.
1 cup fresh mushrooms  As you saw if you watched the video, I added four, which added to the flavor, but not enough that I would say definitely either way. 


Start by chopping up your onion, and putting it in fry pan with your stew meat. No. This will get the meat gunk all over your onions, which you will then have to pick out. 
Season with the garlic salt
Cook just until the onion starts to get translucent and meat is browned on outside, but not cooked through.

This will help keep the meat moist while it cooks in the crock pot.

You can skip this and just dump everything into the crock pot, but it won’t be as moist and tender when it is done. Taking a few minutes to brown the meat helps a lot. LIES. If you want to serve you family tough, possibly uncooked meat, then sure, you could do this.
Mix together milk, mushroom soup, Worcestershire sauce, and cream cheese. Stir well so not too lumpy. (If adding in the sour cream and mushrooms, do that here). I think the word too is the key here. I would suggest whisking, instead of stirring, before adding in any desired mushrooms.
Put sauce mixture and meat and onions in crock pot, put lid on, and cook on low for 4-6 hours. You can stir occasionally. You’re not supposed to take the lid off the crock pot, because it lets a crazy amount of heat out, and can actually delay your cooking time.
Just before finished, boil water and cook noodles according to package directions.
When noodles are cooked through, and drained, stir into crock pot. Let sit about 5 minutes, then serve.


All in all, not a terrible recipe. Not my favorite thing I’ve ever made, but not awful. If I made it again, I would probably make even more adjustments, but I’m honestly more likely to just save myself the trouble and find a different recipe.

That’s all for this time, hope you enjoyed!