I had 3 cans of Campbell’s Cream of Mushroom Soup sitting in my pantry that needed to be used up. I decided that I would make their Beef Stroganoff Recipe but adding my own variations as I went along. You’ll find the Campbell’s Easy One-Pot Beef Stroganoff Recipe right on their website. You only need one can for this recipe.
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First…instead of using vegetable oil…I used olive oil and browned the beef tips in a skillet along with some finely chopped onion.
I decided to cook it in my slow cooker crockpot so….I poured the one can of Campbell’s Cream of Mushroom Soup into the slow cooker along with 1 can of milk, 1/2 tsp. ground paprika, 1/2 tsp. salt, 1/2 tsp. ground black pepper, 1/2 tsp. Mrs. Dash seasoning, 3/4 cup of beef broth, 1 tbsp. parsley and the 1/3 cup of sour cream. I stirred everything together. Then added-in the beef tips and onions, without draining away the oil.
Covered the slow cooker and set the temp to low. I left it slow cook for 3 hours on the low setting. The final 30 minutes of cooking time I turned it up to high while I was cooking the egg noodles on the stove-top. You’ll need approximately 3/4 cup of egg noodles, although I used a full 1 cup. Drain off the water once the egg noodles are done. Stir the cooked egg noodles into the prepared beef tips and sauce in the slow cooker to combine everything together. Serve immediately.
Variation: Sometimes we will serve the beef stroganoff over a large baked potato or mashed potatoes just for something different….but for this dinner…we ate it as-is. Delicious and very easy to make! Don’t have beef tips? You can certainly use ground beef too!
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