Easy Crockpot Stroganoff
Ingredients:
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup beef broth
- 1 tablespoon grainy Dijon mustard
- 1 packet dry onion soup mix
- 1 can (10.5 oz) Campbell’s onion soup
- 1 box (about 24 oz) frozen Swedish meatballs
- 1/2 cup sour cream
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Cooked egg noodles, for serving
Instructions:
1. Prepare the Crockpot: In a medium-sized bowl, whisk together the cream of mushroom soup, beef broth, grainy Dijon mustard, dry onion soup mix, and Campbell’s onion soup.
2. Add Meatballs to the Crockpot: Place the frozen Swedish meatballs in the crockpot.
3. Pour the Sauce Over Meatballs: Pour the soup mixture over the meatballs, ensuring they are well coated.
4. Crockpot Cooking: Cover the crockpot and cook on high for 3 hours. This allows the flavors to meld together and the meatballs to become tender.
5. Add Sour Cream: After 3 hours of cooking, gently stir in the sour cream into the meatball mixture. This will add a creamy richness to the stroganoff.
6. Season and Serve: Taste the sauce and adjust the seasoning with salt and pepper if needed. Stir well to combine.
7. Serve Over Egg Noodles: Prepare the egg noodles according to the package instructions. Serve the creamy meatballs and sauce over the cooked egg noodles.
8. Garnish and Enjoy: Garnish the dish with freshly chopped parsley for a burst of color and freshness. Serve hot