1 lb of beef stew meat, cubed, frozen or not (you may want a more tender cut if you’re doing the stove top version)
1 can of cream of mushroom soup (10.75 oz)
1/2 medium onion, chopped
1 small can of sliced mushrooms (optional)
1/4 cup water
1 Tbsp Worcestershire sauce
4 oz. (1/2 a bar) of cream cheese or ½ cup sour cream
Egg noodles, or any kind of pasta noodles or rice
Crock Pot Directions:
1-Put everything BUT the cream cheese or sour cream and egg noodles into the Crock Pot. You do not even have to brown the stew meat!
3-Cook on High for 5 hours or on Low for 8 hours.
4-When you are close to serving dinner, prepare about a half bag of noodles according to the package directions. Mix in the cream cheese or sour cream about 20 minutes before serving.
5-Top the noodles with the Beef Stroganoff and enjoy. We love this with peas or broccoli on the side.
Stove Top Directions:
1-Follow the directions on your pasta package to boil the noodles.
2-While the pasta is cooking, cut up the meat in small squares, then cut them in half to make them thinner.
3-Put a frying pan on the stove and turn the burner to medium. After it has heated up, put the meat in the pan and brown in on each side until it is no longer pink in the middle.
4-While the meat is browning, peal, wash and dice the onion and add it to the meat to cook for the last few minutes of cooking.
5-In a sauce pan add the cream of mushroom soup, water and Worcestershire sauce (and mushrooms if using them) and stir all together while you heat the mixture on medium. When everything is combined and warmed, turn the burner to low and add the sour cream (or cream cheese) and melt into the sauce.
6-Add the cooked onions and browned meat to the sauce.
7-Drain the noodles and serve the sauce over the noodles and enjoy.