Description
This Crockpot Beef Stroganoff is the ultimate comfort food—rich, creamy, and packed with tender beef and savory mushrooms. Made effortlessly in the slow cooker, it’s perfect for busy weeknights or cozy weekends. Serve over egg noodles for a satisfying, family-friendly meal!
Ingredients
-
1.5 lbs (680g) beef stew meat (or chuck roast, cut into bite-sized pieces)
-
1 small onion, diced
-
3 cloves garlic, minced
-
1 can (10.5 oz) cream of mushroom soup
-
1 cup beef broth
-
1 tbsp Worcestershire sauce
-
1 tsp Dijon mustard (optional, for extra flavor)
-
1 tsp paprika
-
1/2 tsp salt (adjust to taste)
-
1/2 tsp black pepper
-
8 oz (225g) sliced mushrooms
-
4 oz (1/2 cup) cream cheese, softened
-
1/2 cup sour cream
-
12 oz egg noodles (cooked separately)
-
Fresh parsley, for garnish
Instructions
-
Prepare the Crockpot: Add the beef, diced onion, and minced garlic to the slow cooker.
-
Make the Sauce: In a bowl, whisk together the cream of mushroom soup, beef broth, Worcestershire sauce, Dijon mustard (if using), paprika, salt, and pepper. Pour this mixture over the beef.
-
Slow Cook: Cover and cook on low for 6–8 hours or on high for 4–5 hours, until the beef is fork-tender.
-
Add Mushrooms: Stir in the sliced mushrooms during the final hour of cooking.
-
Finish with Creaminess: Add the cream cheese and sour cream, stirring until melted and fully combined.
-
Serve: Spoon the stroganoff over cooked egg noodles and garnish with fresh parsley.
Notes
-
For a richer flavor, sear the beef in a skillet before adding to the crockpot (optional).
-
Can be served over rice or mashed potatoes as an alternative to noodles.
-
Adjust salt and pepper at the end, as the soup and broth add saltiness.
- Prep Time: 10 minutes
- Cook Time: 6–8 hours (low) or 4–5 hours (high)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American