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Garlic Beef Stroganoff

 Garlic Beef Stroganoff
"I'm a mom and work full-time, so I try to use my slow cooker whenever possible," explains Erika Anderson of Wausau, Wisconsin. "This Stroganoff is perfect because I can get it ready in the morning before the kids get up."
6-8 ServingsPrep: 20 min. Cook: 7 hours


  • 2 teaspoons beef bouillon granules
  • 1 cup boiling water
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 2 jars (4-1/2 ounces each) sliced mushrooms, drained
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon Worcestershire sauce
  • 1-1/2 to 2 pounds beef top round steak, cut into thin strips
  • 2 tablespoons canola oil
  • 1 package (8 ounces) cream cheese, cubed
  • Hot cooked noodles


  • In a 3-qt. slow cooker, dissolve bouillon in water. Add the soup,
  • mushrooms, onion, garlic and Worcestershire sauce. In a skillet,
  • brown beef in oil.
  • Transfer to the slow cooker. Cover and cook on low for 7-8 hours or
  • until the meat is tender. Stir in cream cheese until smooth. Serve
  • with noodles. Yield: 6-8 servings.
Nutritional Facts: 1 serving (1 each) equals 281 calories, 18 g fat (8 g saturated fat), 81 mg cholesterol, 661 mg sodium, 7 g carbohydrate, 1 g fiber, 23 g protein.

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Garlic Beef Stroganoff (continued)

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.