This is the best beef stroganoff I’ve had. I’ve made lots of different recipes – some with gravy packets, some with sour cream, some with soup, and some without any processed ingredients in it at all. This one is the best. I hardly EVER cook with processed foods like cream of mushroom soups (I don’t particularly even like the taste of them), but there are a few select recipes that I use them for, and this is one of them. It is really good.
Your cut of meat will make all the difference in this recipe. My last roast turned out fabulous and was labeled ‘underblade’ (regularly $4.99/lb although I bought it on sale). Just remember this rule of thumb: your roast needs to have some fat marbling in it if you want it to be tender and fall apart after cooking. Ask your meat department for help if you don’t know what cut to buy. Don’t use a Bottom Round or Top Round roast as they are too lean and will most likely turn out dry.
Be sure to not over-stir the meat when you are adding the remaining ingredients. I mixed it up a little too much this last time; usually we like the meat to be a little chunkier than what is pictured. (It still tasted great, though.) I served this on Fathers Day recently and of course it was a hit. I hope you enjoy!
Submitted by Erin ~ The Sisters Cafe
2 lb Beef Chuck Pot Roast
1 ½ T. beef bouillon
2 T. Worcestershire sauce
2 T. water
1 medium diced onion
9 oz sliced FRESH mushrooms
1 can cream of golden mushroom soup
8-oz softened Neufchatel cream cheese
Combine roast, bouillon, Worcestershire sauce, and water in a crockpot. Cook on low for 5 hours. In a bowl, mix together the onion, fresh mushrooms, and can of soup and then gently stir into the crockpot, breaking up the meat into very large pieces, and cook on high for 2 hours. Carefully stir in the cream cheese without over mixing the meat – you want to keep the meat in bite-sized chunks rather than have it all shredded up. Serve over noodles.
Recipe Source: adapted from this allrecipes.com recipe.