This dish has been one of my favorites for a couple of years now. Once you’ve made it yourself, you’ll understand why! It’s one of the easiest and tastiest slow cooker meals I’ve ever tried – that’s why I usually double the ingredients every time I make this.
What I like to do is buy a lot of stew beef at once, divide it and freeze it for later, and then just take out one portion when I want to make stroganoff. This is a great recipe for that, because you don’t even have to thaw it! Just put it into your slow cooker frozen and let it do all the work for you!
Ingredients
2 lbs. Stew Meat (sliced into bite-size pieces)
1 can or fresh Mushrooms (sliced as desired), optional
1 pkg onion soup mix
1 (10 3/4 oz.) can Cream of Mushroom Soup
1 (12oz.) can Ginger Ale
1-2 Tbl corn starch
1 (8 oz.) Sour Cream, room temperature
1 pkg Egg Noodles
Instructions:
Place frozen meat in the slow cooker. Add mushrooms, onion soup mix, cream of mushroom soup, and ginger ale.
Cook on low for 6-7 hours, or on high for about 4-5 hours. Stir occasionally.
For the last hour mix 1-2 Tbl of corn starch with a small amount of water and add to the slow cooker. You can also add sour cream to taste.
To serve: Cook egg noodles according to package directions.
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Quick tip: Make sure the sour cream is room temperature when you add it, otherwise it might curdle.
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