Ingredients Jump to Instructions ↓

  1. 2 lbs. Beef round in cubes

  2. 21 1/2 oz. Cream of mushroom soup

  3. 2 dozen small mushrooms (you can use larger mushrooms and slice them, but I threw little ones in whole instead)

  4. 16 oz. Sour cream

  5. 3 oz. Cream cheese

  6. Worcestershire sauce

  7. Salt

  8. Pepper

  9. Place beef in bottom of cp and cover with salt and pepper. Pour soup on top of beef. Layer mushrooms on top of soup. Pour on enough worcestershire sauce to coat each mushroom. Cook on low for 10 hours stirring in the sour cream and cream cheese in the last half hour.

  10. 2 tbsp. of cornstarch and a little bit of water to thicken sauce,

  11. 30 minutes before stroganoff is done.

  12. Serve over noodles or rice.


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