Crock Pot Beef Stroganoff
This very good, certainly not restaurant quality but it is good. I can source local raised beef here in the village, and there is a shortcut to make for the soup. This is a straightforward recipe that has been modified with my findings. I made this on 20 May 2017. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 1 kilo beef, any cut, cut into 1 inch cubes
- 1 can condensed cream of mushroom soup, OR make from a shortcut
- 1 large onion, diced
- 2 tablespoons Worcherstershire sauce
- 1/4 cup water, more as needed
- 3 cloves garlic, smashed and minced
- 250 grams Cream cheese
- egg noodles
Instructions
- In your slow cooker, stir in all the ingredients together except the beef, water, and cream cheese.
- Once combined add the meat and stir that in. Mixture should be thick and covering the beef, add 1/4 cup of water to thin the mixture slightly if needed. Photo shows 500 grams so far of beef roughly cubed.
- Cook on Low setting for 8 hours, no need to lift the lid, just let it cook and the slow cooker will tenderize that beef.
- About an hour before the beef is ready, cut up the cream cheese into small cubes and let it soften.
- When the beef is cooked, and tender, if not tender at 8 hours, continue cooking for another hour or so. About 10 minutes before serving, set the slow cooker on high setting and stir in the cream cheese and stir to mix that into the beef mixture until combined, cover for a few minutes.
- Boil the noodles in a pot of water until tender, drain. Now at this point you can mix into the meat mixture or serve with noodles topped with the meat mixture.
Notes
Figure about 200 Baht/kilo for the beef. Think local raised, anything you buy in a store will cost much more. For 6 servings this is about 98 cents per serving.
Shortcut: Condensed Cream of Mushroom Soup.
Provided courtesy of good friend, Stephen Connell.
United States.
United States.