Staff Recipe of the Month: Beef Stroganoff

Patty’s Pantry

Beef Stroganoff



  • 1 tablespoon olive oil
  • 3 pounds sirloin tip roast, cut into 1½ inch pieces
  • ½ teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 large onion, sliced
  • 1 (10.5 ounce) can beef consommé
  • 1 can cream of mushroom soup
  • 1 (8 ounce) package cream cheese, softened
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon bottled minced garlic
  • ½ teaspoon dried thyme
  • ½ teaspoon dries crushed rosemary
  • 1 (16 ounce) package wide egg noodles


  1. 1.      In a large skillet, heat olive oil over medium-high heat. Sprinkle roast with salt and pepper. Cook in batches for 4 to 5 minutes or until pieces are browned on all sides.
  2. 2.      In a 4-6 quart slow cooker, combine roast, onion, and next 7 ingredients. Cover and cook on low for 8 hours or until beef is tender. Cook noodles according to package directions. Serve beef mixture over noodles.

2 thoughts on “Staff Recipe of the Month: Beef Stroganoff

  1. Pingback: Rump Roast of Beef with Sauce | familyrecipebooks

  2. Pingback: Flexible Meals – Philly Steak & Stroganoff « I AM WHAT I EAT?!?

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