RECIPE: Slow Cooker Garlic Beef Stroganoff!


I first tried a version  of this recipe after watching one of my fellow Ebayers make it on YouTube. After making it with both round steak and stew meat, I recently change to ground beef as it is cheaper, faster, and easier!

One pound of ground beef makes this dish much meatier than using a cut of beef; in fact, you could easily use only half a pound and still have a very meaty dish. Or you could double the sauce, use the full pound of ground beef, and add more noodles to make it stretch even further



  • 2 teaspoons beef bouillon granules
  • 1 cup boiling water
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 large onion, chopped (or dried equivalent)
  • 3 garlic cloves, minced (or jarred equivalent)
  • 1 tablespoon Worcestershire sauce
  • 1 pound of ground beef, browned
  • 1 package (8 ounces) cream cheese
  • Hot cooked noodles


  1. In a 3-qt. slow cooker, dissolve bouillon in one cup of boilingwater
  2. Add the soup, onion, garlic and Worcestershire sauce
  3. In a skillet, brown ground beef
  4. Transfer the beef to the sauce in the slow cooker
  5. Cover and cook on low for 4 hours
  6. During the last hour of cooking, add in cream cheese. Stir a few times over the last hour until melted.
  7. Boil egg noodles, drain, and add to sauce.

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