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Crockpot Beef Stroganoff

A creamy and comforting beef stroganoff made effortlessly in a slow cooker, combining tender beef, mushrooms, and a rich sauce.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds beef stew meat or chuck roast, cut into chunks
  • 1 small yellow onion, sliced
  • 2 cups sliced mushrooms optional
  • 2 cloves garlic, minced
  • 10.5 ounces cream of mushroom soup
  • 1 cup beef broth
  • 1 Tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 teaspoon paprika
  • 0.5 teaspoon salt
  • 0.5 teaspoon black pepper
  • 8 ounces cream cheese, softened and cubed
  • 1 cup sour cream
  • 12 ounces wide egg noodles, cooked and drained
  • Fresh parsley, chopped optional, for serving

Method
 

Preparation
  1. Take a 5-6 quart slow cooker and add the beef stew meat, sliced onion, sliced mushrooms, and minced garlic.
  2. Pour in the cream of mushroom soup and beef broth, then add the Worcestershire sauce, Dijon mustard, paprika, salt, and black pepper.
  3. Stir to combine everything thoroughly.
  4. Cover the slow cooker and let it cook on low for 8 hours or high for 3-4 hours until the beef is tender.
  5. About 20 minutes before serving, stir in the softened cream cheese and sour cream until smooth and creamy.
  6. Mix in the cooked and drained egg noodles, ensuring they're well coated in the sauce.
  7. Garnish with fresh parsley before serving warm.

Notes

To enhance flavor, consider browning the beef stew meat before adding it to the slow cooker. Feel free to personalize the recipe with your favorite herbs or spices.