Print

Crockpot Beef Stroganoff Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 30 reviews

This comforting Crockpot Beef Stroganoff is a creamy, flavorful dish perfect for a hearty family meal. Tender beef stew meat slow-cooked with onions, garlic, and a savory mushroom sauce, combined with cream cheese and sour cream for richness, then served over egg noodles and garnished with fresh parsley.

Ingredients

Main Ingredients

  • 2 lb. beef stew meat
  • 1/2 yellow onion, diced
  • 2 cloves garlic, minced
  • 10.5 oz. can of cream of mushroom soup
  • 1 cup beef broth
  • 1 tbsp. Worcestershire sauce
  • 1 tsp. paprika
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 8 ounces cream cheese
  • 1 cup sour cream

For Serving

  • Egg noodles (about 3/4 of a standard package)
  • Fresh parsley, chopped

Instructions

  1. Season and layer beef: Place the beef stew meat in the slow cooker, then sprinkle salt, pepper, and paprika evenly over the meat. Add the diced onion and minced garlic on top.
  2. Mix the sauce: In a medium bowl, whisk together the cream of mushroom soup, beef broth, and Worcestershire sauce until smooth. Pour this mixture over the meat and vegetables in the slow cooker.
  3. Cook the beef: Cover the slow cooker and cook on high for 3 to 4 hours or on low for 6 to 8 hours, until the beef is tender.
  4. Add cream cheese and sour cream: About one hour before the end of the cooking time, add the cream cheese and sour cream to the slow cooker. Stir thoroughly to combine and allow the cheeses to melt into the sauce as it finishes cooking.
  5. Prepare noodles: When the cooking time is finished, cook the egg noodles according to the package directions, typically boiling them until al dente. Drain the noodles well.
  6. Combine and serve: Add the cooked noodles to the slow cooker and stir gently to mix the noodles with the beef stroganoff sauce. Serve immediately, garnished with freshly chopped parsley.

Notes

  • For best results, use a fatty cut of beef stew meat for tenderness.
  • You can substitute Greek yogurt for sour cream for a lighter variation.
  • Adjust seasoning to taste, especially salt and pepper before serving.
  • Egg noodles can be replaced with wide pasta or rice if preferred.
  • Leftovers can be refrigerated for up to 3 days and reheated gently.

Find it online: https://recipethrive.com/crockpot-beef-stroganoff-recipe/