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Crock-Pot Beef Stroganoff

Frugal Family Recipes (featured column)
by Michelle Jones

Even if the beef is not on sale, you can easily squeeze two or three meals for your entire family out of this dish. Very frugal!
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2-3 lb beef chuck roast

2 cans cream of mushroom soup

1 pkg. dry onion soup mix

1 1/3 c. water

(Add 1/2 c. sliced mushrooms and/or onions if desired!)

1 pkg. extra-wide egg noodles, cooked and drained just before serving


You can brown all sides of the roast in a large pot with a bit of oil if desired, but it's not necessary. In a small bowl, stir together the soup and onion soup mix. Place roast in crock pot (along with mushrooms and/or onions if desired), and cover with soup mixture. Cook on low for 8-10 hours.

With a large wooden spoon, stir the finished roast a bit before serving, the meat will shred apart and mix in with the gravy. Serve warm over bowls of extra-wide egg noodles.

Store leftover beef stroganoff in fridge for up to 1 week, or freeze without the noodles for later use, within 6 months.

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