Crock Pot Beef Stroganoff (Print Version)
Slow-cooked beef with creamy mushroom sauce and egg noodles for a comforting dinner.
# Ingredients You'll Need:
→ Meat
01 -
2 pounds beef stew meat, cut into chunks
→ Vegetables
02 -
1 small yellow onion, sliced
03 -
2 cups sliced mushrooms (optional)
04 -
2 cloves garlic, minced
→ Canned Goods
05 -
10.5 ounces cream of mushroom soup
→ Liquids & Sauces
06 -
1 cup beef broth
07 -
1 tablespoon Worcestershire sauce
→ Condiments & Spices
08 -
1 teaspoon Dijon mustard
09 -
1 teaspoon paprika
10 -
½ teaspoon salt
11 -
½ teaspoon black pepper
→ Dairy
12 -
8 ounces cream cheese, softened and cubed
13 -
1 cup sour cream
→ Pasta
14 -
12 ounces wide egg noodles, cooked and drained
→ Garnish
15 -
Fresh parsley, chopped (optional)
# Step-by-Step Instructions:
01 -
Add beef stew meat, sliced onion, sliced mushrooms, minced garlic, cream of mushroom soup, beef broth, Worcestershire sauce, Dijon mustard, paprika, salt, and black pepper to a 5-6 quart slow cooker. Stir to combine.
02 -
Cover and cook on low for 8 hours or on high for 3 to 4 hours. Do not lift lid during cooking to ensure beef remains tender.
03 -
Approximately 20 minutes before serving, stir in softened cream cheese and sour cream until the mixture is smooth and creamy.
04 -
Stir in the cooked and drained wide egg noodles to coat evenly with the sauce.
05 -
Sprinkle chopped fresh parsley on top if desired and serve immediately warm.
# Extra Tips & Details:
01 -
Searing the beef prior to slow cooking enhances flavor and texture but is optional.
02 -
Avoid lifting the lid during cooking to maintain optimal tenderness.
03 -
Leftovers keep refrigerated up to 4 days; reheat gently over low heat with added broth or milk if necessary.
04 -
For freezing, separate and freeze beef and gravy before adding cream cheese, sour cream, and noodles.
05 -
Alternative serving options include mashed potatoes or a variety of rice in place of noodles.