My family LOVED this beef stroganoff recipe.
Six reasons you will love it too:

1. It is hearty so you won’t leave the table hungry.
2. It makes plenty of food. (6 servings)
3. It reheats well the next day. Can you say leftovers? You don’t have to come up with something for lunch the next day.
4. It’s crazy easy to make! Bing. Bang. Boom.
5. You get to smell awesomeness when you get home at the end of the day. (One of my favorite parts about any slow cooker meal.)
6. It tastes delicious.

We will definitely be doing this one again.

You win some, you lose some.

We have been having some dinner flops in our house lately so when I find a recipe that works I get really excited. The other day I decided to make a slow cooker recipe that used stuffing, chicken, and cream of chicken soup. I was excited about it because my husband loves that kind of stuff. He smiled when he saw what was going into the slow cooker in the morning, so you can imagine how bummed we all were when I scooped it out of the slow cooker later in the evening to find that it was mush.

What I imagined it would be like…

I imagined that it would look something like this:

Good job StockpilingMoms! You win. 🙂

What it was like…

I had this idea. I thought it would be great to toss some vegetables into the mix. You know, zero points and all that. The zucchini got soft and when everything mixed together was just ick. Here is a picture of my icky mush.

It’s one of those “it tastes worse than it looks” kind of things. 🙂

Okay, so you get the idea.

Winner, winner, beef stroganoff dinner.

This slow cooker beef stroganoff the next day made up for the mush I served the night before. Hope you like it!

Here is what you need:

1 1/2 lb. lean beef stew meat, cut into 1″ cubes
1 onion, chopped
1 clove garlic, minced
1 t. salt
1/4 t. ground black pepper
1 lb. mushrooms, sliced
1 can (10.75 oz.) fat-free cream of mushroom soup
1 c. water
1 c. fat-free sour cream
3 c. uncooked egg noodles

Here is what you do:

Place all ingredients except sour cream in a 4-quart or larger slow cooker. Stir to combine.

Cover. Cook on low 6-8 hours.

Stir in sour cream. Cover. Cook on high a few more minutes, or until heated through.

Meanwhile cook up the egg noodles according to the package directions.

To serve, spoon 1/6 of the stroganoff mixture over 1/2 cup egg noodles.

Makes 6 servings.

One serving (1 cup beef stroganoff mixture and 1/2 cup egg noodles) is 7 Green, 7 Blue, and 7 Purple points.