Tomato Beef Stroganoff

8 servings (1 cup each)


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2 1/2 pounds boneless chuck roast, cut into large chunks
1 can (28 oz each) Hunt's Crushed Tomatoes
1 can (8 oz each) Hunt's Tomato Sauce
1 can (6 oz each) Hunt's Tomato Paste
1 package (6 oz each) sliced fresh mushrooms
2 packets (1.5 oz each) beef stroganoff seasoning mix
2 cups dry egg noodles, uncooked
1 cup sour cream


Hands On: 10 minutes
Total: 8 hours

1. Combine roast, tomatoes, tomato sauce, tomato paste, mushrooms and seasoning mix in CROCK-POT slow cooker. Cook on LOW setting for 8 hours or on HIGH setting for 4 hours until meat is tender.

2. Stir in noodles the last 20 minutes of cook time and cook for remainder of time on HIGH setting. Stir in sour cream before serving.

Created date

November 2008