Crock Pot Beef Stroganoff

The Record’s “Recipe of the Week”:
Crock Pot Beef Stroganoff by Debbie Wheeler

2-4 lbs. chuck roast, cut into large bite-sized chunks
2 cans cream of mushroom soup
2 packages dry beef stroganoff seasoning powder
1 small carton sour cream
12-16 oz. wide, flat noodles, cooked and drained

Place the roast in the crock pot. Mix the mushroom soup and seasoning powder together. Pour over the roast. Mix to coat. Roast well. DO NOT ADD WATER! Cook on low 6-8 hours. Before serving, stir in the sour cream until melted. Serve over the cooked noodles.


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