Crock Pot Beef Stroganoff
Ingredients:
-2 ½ pounds beef chuck roast or other beef roast
-2 cans cream of mushroom soup
-1 package dry onion soup mix (you can also get this in the bulk section of Winco)
-1 1/3 cup water
-½ cup sliced mushrooms and/or onions if desired
-Extra-wide egg noodles (cooked and drained just before serving)
-Sour cream for serving if desired.
Directions:
Place roast in crock pot, add all ingredients except noodles and sour cream. Stir to mix soup and water. Cook on low for 8-10 hours.
Stir the finished roast a little to shred the meat and mix it with the sauce. Serve over bowls of cooked egg noodles. Add a dollop of sour cream if desired.
Leftovers last 1 week in fridge or put meat and sauce mix (no noodles) in a freezer bag and freeze for up to 6 months for an easy heat and eat dinner.
-2 ½ pounds beef chuck roast or other beef roast
-2 cans cream of mushroom soup
-1 package dry onion soup mix (you can also get this in the bulk section of Winco)
-1 1/3 cup water
-½ cup sliced mushrooms and/or onions if desired
-Extra-wide egg noodles (cooked and drained just before serving)
-Sour cream for serving if desired.
Directions:
Place roast in crock pot, add all ingredients except noodles and sour cream. Stir to mix soup and water. Cook on low for 8-10 hours.
Stir the finished roast a little to shred the meat and mix it with the sauce. Serve over bowls of cooked egg noodles. Add a dollop of sour cream if desired.
Leftovers last 1 week in fridge or put meat and sauce mix (no noodles) in a freezer bag and freeze for up to 6 months for an easy heat and eat dinner.