Beef Stroganoff is one of my all-time favorite dishes. It's a Russian dish of sauteed beef in a sauce with prepared bouillon and finished with smetna or sour cream, thought to have been named for the Stroganov family. The first known recipe for this dish dates back to 1861, and numerous variations have been made ever since.
I've tried countless recipes for this dish, and yet I always return to this one; it's the easiest recipe, as well as the least expensive, using tougher cuts of stew meat that become pull-apart tender through hours of slow cooking (basically it's ghetto fabulous) This recipe makes plenty for 2-3 people, but can easily be doubled to serve more. Simply throw everything in the slow-cooker before work, and come home to a fully cooked meal.
Slow-Cooker Beef Stroganoff
adapted from Betty Crocker
1 lb beef stew meat
1 cup chopped white onion
1 can condensed cream of mushroom soup
1 8oz package button mushrooms, sliced (you can also use drained jarred mushrooms)
1 pinch black pepper
1 8oz container sour cream
Cooked egg noodles
Combine the beef, mushrooms, onion, pepper and soup in a slow cooker.
Cover and cook on LOW for 6-8 hours or until the beef is tender.