KraftRecipes.com
Print PageClose Window

Product Recall: We are voluntarily recalling fewer than 8,000 cases of regular Kraft American Singles Pasteurized Prepared Cheese Product
limited to 4 SKUs on two “Best When Used By” dates of February 20, 2015 and February 21, 2015. Click Here.

  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • a1
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr

Slow-Cooker Beef Stroganoff

Slow-Cooker Beef Stroganoff recipe
photo by:kraft
Your slow cooker does the heavy lifting in this classic beef stroganoff. Just prep some pasta while the beef, garlic, onions and mushrooms simmer away.
time
prep:
15 min
total:
7 hr 30 min
servings
total:
8 servings
Magazine Acquisition
sign up and join the discussion
Rate recipes, or edit your previous ratings and more. Sign In
posted:
11/22/2003
The taste wasn't too bad, but the sauce was so thin you didn't get to taste it with the noodles and meat. I certainly wouldn't make this again because I have tried other recipes with much more success.
posted:
11/20/2003
The taste of the stroganoff was really good. However the sauce was so thin that it didn't stay on the noodles.
posted:
11/20/2003
I got a new crockpot and tried it and my family really loved it. They suggested serving it with soy sauce and calling it chinese stroganoff. I made it last week and have been asked to make it again.
posted:
11/19/2003
posted:
11/18/2003
The family loved it. I added a few tablespoons of Port wine (Sherry would work too) and added a little Wondra to thicken the sauce.
posted:
11/18/2003
I made this on top of the stove using leftover roast beef. Saute the onion and mushroom, add the beef and broth. As soon as it comes to a boil, turn to low and add the cream cheese. 15 minute meal and as good as the slow cook version.
posted:
11/16/2003
Very very good...even the kids loved it. Combined the noodles and beef to make it easy to serve and which absorbed up the broth. It was not watery at all.
posted:
11/16/2003
This recipe created a very watery sauce. I had to thicken the sauce to serve, otherwise it was more like a soup.
posted:
11/16/2003
Quick easy and delicious. I also found the sauce a little thin. I think holding back some of the broth and adding a bit more cream cheese is a great idea. I also added 2 tbls. of sherry. That really kicked up the flavor.
posted:
11/15/2003
K:41612v1:60834
All ratings for
false src=http://www.kraftrecipes.com/controls/registration/ajax/ExitPopup.aspx;title=Popup;width=625px;height=330px
sign up to become a member sign up for email