Beef stroganoff is one of my all time favorites. My grandma would make it all the time for me and when I was in college she would set me home with one of her pots, yes pots, filled with stroganoff. Some of my best memories and hers tasted so good!
I’ve used the tricks she taught me and added some of my own tricks to make this favorite even better!
Let’s get started!
- 1 pound or more of a chuck roast
- 1 cup sliced mushrooms (optional)
- 1 can golden mushroom soup
- 1/2 cup sour cream
- 1/2 block cream cheese
- 1 stick of butter
- 1 1/2 cups of beef broth
- A few dashes each of soy sauce and Worcestershire sauce
- 1 tsp garlic salt, pepper and parsley
- Place your chuck roast in a crock pot and place the stick of butter on top, season with garlic salt, pepper and parsley. Add in the soy sauce, Worcestershire sauce and beef broth. Add in the mushrooms next. Cook on low 8 hours or high 5 hours.
- When your chuck is done, shred it and then add in the soup, cream cheese and sour cream. I also like to add in a few more dashes of soy sauce, give a good stir and cook on high 30 minutes.
- Get your egg noodles cooked while the sauce is heating up.
- Serve the sauce over top of the noodles.
Eat Till It Hurts Friends!