Crock Pot Beef Stroganoff (Printer-Friendly)
Slow-cooked beef with creamy sauce and egg noodles delivers a warm, satisfying meal.
# What You'll Need:
→ Meat
01 -
2 pounds beef stew meat or chuck roast, cut into chunks
→ Vegetables
02 -
1 small yellow onion, sliced
03 -
2 cups sliced mushrooms (optional)
04 -
2 cloves garlic, minced
→ Dairy
05 -
8 ounces cream cheese, softened and cubed
06 -
1 cup sour cream
→ Pantry
07 -
10.5 ounces cream of mushroom soup
08 -
1 cup beef broth
09 -
1 tablespoon Worcestershire sauce
10 -
1 teaspoon Dijon mustard
11 -
1 teaspoon paprika
12 -
½ teaspoon salt
13 -
½ teaspoon black pepper
14 -
12 ounces wide egg noodles, cooked and drained
→ Garnish
15 -
Fresh parsley, chopped (optional)
# Steps to Follow:
01 -
In a 5-6 quart slow cooker, add beef stew meat, sliced onion, sliced mushrooms if using, minced garlic, cream of mushroom soup, beef broth, Worcestershire sauce, Dijon mustard, paprika, salt, and black pepper. Stir to combine evenly.
02 -
Cover and cook on low for 8 hours, or on high for 3-4 hours, until the beef is fully cooked and tender. Avoid opening the lid during cooking to maintain tenderness.
03 -
About 20 minutes before serving, stir in the softened cream cheese and sour cream. Continue cooking until the mixture is smooth and creamy, allowing the cheese to fully melt.
04 -
Stir in the cooked and drained egg noodles, coating them evenly with the sauce. Heat through for a few minutes.
05 -
Sprinkle chopped fresh parsley over the dish if desired, and serve warm.
# Extra Suggestions:
01 -
Searing the beef before slow cooking enhances flavor and color but is optional.
02 -
Leftovers can be refrigerated for up to 4 days and reheated slowly on the stove, adding broth or milk if needed to loosen sauce.
03 -
Freezing is not recommended after adding dairy ingredients; to freeze, omit cream cheese, sour cream, and noodles, and add them upon reheating.
04 -
Alternative serving options include mashed potatoes or rice instead of noodles.