I know! I know! This is not a true stroganoff because I am not cooking it the right way.....blah blah blah. However, this recipe is delicious and super easy! This is perfect for cooler days that are busy. Sometimes cooking in the kitchen for hours is not logical! Trust me - everyone will love this!
1 can Cream of Chicken Soup
1 can Cream of Celery Soup
1 envelope Onion Soup Mix (like Lipton's)
1 lb Stew Beef - * I like to cut them into small bite size pieces
1 C. Sour Cream
Wide egg noodles or Spaetzle
Spray a saute pan with cooking spray and cook the stew beef over medium high heat. Don't stir it around - let it cook on a couple of the sides for a while so they can get a good crust - you are not trying to cook them through, we are just giving them some texture (and you can completely skip this step if you want - the beef will cook in the slow-cooker). While the beef is searing, add the cream of chicken & celery and the onion soup mix to a slow-cooker. Fill one of the cans halfway with water and add to the slow cooker, mixing well. Add in the beef. Cook on high for 3 hours or Low for 5 hours. Right before serving add in the sour cream*. Serve over cooked noodles or spaetzle.
*If you are worried about presentation then use the full-fat sour cream. It blends in beautifully. If you would rather cut some calories the Light sour cream tastes just as delicious but it doesn't blend in as smoothly.
