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The Hood Magazine

Beef Stroganoff

02/23/2015 10:42AM ● By Hood Magazine
  • 1 5-6 pound beef roast
  • 2 cans cream of mushroom soup 
  • 2 packages French onion soup mix
  • 1 package cream cheese
  • 1 c sour cream
  • 1 package of cooked egg noodles



Place the beef roast, cans of soup and soup mix in the crockpot. Cook on low for 8 hours, or until beef is tender to pull apart with a fork. After shredding the beef, add the sour cream and cream cheese to the crockpot and let it warm up. Serve over a plate of cooked egg noodles. 

Recipe courtesy of Morgan Kontz, CommonGround