Description
This Crockpot Beef Stroganoff recipe offers a hearty and creamy meal that’s effortlessly prepared in a slow cooker. Tender beef chunks simmer with onions, garlic, and a savory mushroom sauce, enriched with cream cheese and sour cream, served over tender egg noodles for a comforting classic dinner.
Ingredients
Scale
Main Ingredients
- 2 lbs beef stew meat, cut into chunks
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 8 oz cream cheese, cubed
- 1 cup sour cream
For Serving
- 8 oz egg noodles
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare Ingredients: Place the beef stew meat, chopped onion, and minced garlic into the crockpot, setting the base for your stroganoff.
- Mix Sauce: In a bowl, combine the cream of mushroom soup, beef broth, Worcestershire sauce, paprika, salt, and black pepper. Pour this flavorful sauce mixture over the beef in the crockpot.
- Cook Beef: Cover the crockpot and cook on low for 6–8 hours or on high for 4 hours, until the beef becomes tender and flavorful.
- Add Cream Cheese: About 30 minutes before serving, stir in the cubed cream cheese and allow it to melt smoothly into the sauce, enriching its texture.
- Incorporate Sour Cream: Add the sour cream to the crockpot and continue cooking for another 10–15 minutes until the sauce is creamy and well blended.
- Cook Noodles: While the sauce finishes, prepare the egg noodles according to package instructions until they are tender.
- Serve: Spoon the creamy beef stroganoff mixture over the cooked egg noodles and garnish with chopped fresh parsley for added flavor and presentation.
Notes
- You can substitute sour cream with Greek yogurt for a lighter version.
- For thicker sauce, reduce the beef broth quantity to 3/4 cup.
- Adding mushrooms or using homemade beef broth can enhance the depth of flavor.
- Make sure not to boil the sour cream vigorously to prevent curdling; low and slow is key.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
