Slow Cooker Beef Stroganoff

What a glorious weekend we had in the panhandle.  It was picture perfect.  The girls, Stella and Paloma, were begging for a puppachinno.  My order was: Pumpkin Spice Latte, Vanilla Bean Frappachinno and two Pumpkin Spice Puppachinnos.  Yes, our girls are coffee snobs.  They know what they want, they know how they want it, and they know exactly how to attack their puppachinno.  Observe…….

I know, there is a lot of cuteness in this video.  Apparently Pumpkin Spice Puppachinnos are lip smacking good!

While we were enjoying our coffees outside in the beautiful weather, this was cooking away at home in the slow cooker.


Slow cookers are just the thing when you don’t have the time to spend in the kitchen to prepare a meal.  I wanted to enjoy the weekend with Sit Streusel and our girls so it just seemed practical to pull out the slow cooker.

I had everything I needed for Beef Stroganoff.  Poor Sir Streusel, I don’t eat red meat and often forget that I need to indulge him in his caveman diet.  I browned the beef and threw it in the slow cooker. In a small bowl, I combined one onion, beef consommé, cream of mushroom soup, cream cheese,  Worcestershire sauce,  minced garlic, dried thyme, dried crushed rosemary, dried parsley, and threw that on top of the beef.  Let it cook for 6-7 hours and served it over egg noodles.

Dinner was served with very little effort.


I got to watch my girls devour their Pumpkin Spice Puppachinnos, take them on a walk, sit on the back porch with Sir Streusel and then at the end of the day, feed him his beef!  I would say I had a productive day.

Pull out the slow cooker and enjoy every minute of the gorgeous weather.  In the panhandle, it won’t last long.  We will be back to hot, sticky and humid any minute now.

Love ya,

Jody and Edna

*adapted from Paula Deen

Slow Cooker Beef Stroganoff
  1. 2 tablespoons olive oil
  2. 3 pounds roast, cut into 1” and 1 ½ “ pieces
  3. 1 teaspoon salt
  4. 1 teaspoon black pepper
  5. 1 onion, sliced
  6. 1 (10oz.) can beef consommé
  7. 1 (10oz.) can cream of mushroom soup
  8. 1 (8oz.) package cream cheese, softened
  9. 2 tablespoons Worcestershire sauce
  10. 2 tablespoons minced garlic
  11. 1 teaspoon dried thyme
  12. 1 teaspoon dried crushed rosemary
  13. 1 teaspoon dried parsley
  14. 1 (16oz.) bag of wide egg noodles.
  1. Heat olive oil over medium-high heat in a large skillet.
  2. Season roast with salt and pepper.
  3. Cook, in batches, for five minutes or until browned on all sides.
  4. In a 6 quart slow cooker, combine roast, onion and next eight ingredients.
  5. Cover and cook on low for 6-7 hours or until beef is tender.
  6. Cook egg noodles according to package directions.
  7. Serve beef mixture over egg noodles.
Adventures with Edna

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