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Garlic Beef Stroganoff


  • 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
  • Minced fresh parsley, optional


  • 1. 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.
  • 2. 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 and, if desired, minced parsley.

Nutrition Facts

1 each: 281 calories, 18g fat (8g saturated fat), 81mg cholesterol, 661mg sodium, 7g carbohydrate (2g sugars, 1g fiber), 23g protein.


Average Rating: 4.830188
  • MrGentleman
    Jan 28, 2019
    I made this Garlic Beef Stroganoff and I liked it. Might start making this Stroganoff instead of another Beef Stroganoff recipe that I have used. The only difference is that instead of serving it over noodles, I serve it over a "Mushroom Wild Rice" recipe that I have found on this website. Both the "Garlic Beef Stroganoff" and the "Mushroom Wild Rice" are made in the Slow Cooker so you might need to use 2 Slow Cookers to make both at the same time or do one at a time.
  • Aug 14, 2016

    Easy to make, pretty good flavor. Tried with egg noodles, they don't hold gravy well. Next time will be with potatoes!

  • Needsmusic
    Jan 25, 2016

    I really liked this and the kids did too. I have used different cuts of meat and have come to the conclusion you need to make sure you don't have one that is too stringy (last time I used a skirt steak). It was still tasty but was more a shredded meat when you cooked it the whole time. I'd recommend this! My kids asked me not to make it a stroganoff last time so I just didn't add the cream cheese and it was still a saucy delicious beef/noodle dish.

    I generally don't keep bouillon in the house so I substitute beef stock.

  • murrell006
    Jul 8, 2014

    This was great. I added 4oz of cream cheese and 2 oz of sour cream. I used fresh mushrooms and substituted floured stew meat.

  • huntinglady
    Dec 31, 1969

    I made this for dinner a couple of nights ago. It was very, very good. I didn't add the cloves or Worcestershire sauce, just not crazy about either of them. I used beef hamburger, added 2 stalks of diced celery and used 1/3 less fat chive and onion cream cheese. I just had some for lunch and it was just as good as the first night. Thank you for the recipe Erika and TOH.

  • cincali
    Aug 9, 2013

    I experimented with variations of beef stroganoff for my husband, but he considers this one the best and I have made it several times. We make it at least once a month. I add a 1/2 more cup of boiling water just because my husband prefers it a little bit soupy. We also use sour cream instead of cream cheese. It smells and tastes absolutely delicious.

  • PaigeIdzerda
    Apr 26, 2013

    This is an excellent recipe, I did use the reduced fat cream cheese and added chopped celery. My husband and I loved this dish and I will be making this often. Thank you for the great recipe!

  • smstillinger
    Apr 18, 2013

    This was really good. I added some sour cream with the cream cheese and used fresh mushrooms instead of jar. My daughter said it was almost as good as Grandma's!

  • scrapo
    Nov 28, 2012

    I used leftover venison roast and omitted putting it in the crock pot (since the meat was already cooked). I just made the sauce then added the chopped up roast to it. Also added a little bit of sour cream.

  • robbinthornton
    Nov 1, 2012 changes required!

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