Description
This Slow Cooker Beef Stroganoff is a rich and creamy classic comfort dish made easy with minimal prep. Tender beef stew meat is simmered with mushrooms and onion soup mix, then combined with a luscious blend of sour cream, cream cheese, and heavy cream. It’s perfect served over egg noodles for a hearty family meal.
Ingredients
Scale
Beef and Slow Cooker Ingredients
- 2 pounds beef stew meat
- 8 ounces mushrooms, sliced (optional)
- 2 packets (1 ounce each) Lipton onion soup mix
- 1 cup low sodium beef broth
- 1/4 cup Worcestershire sauce
Cream Sauce Ingredients
- 1/2 cup sour cream
- 5 ounces chive and onion cream cheese
- 2/3 cup heavy whipping cream
- Black pepper (to taste)
To Serve
- 12 ounces cooked egg noodles
Instructions
- Prepare the Slow Cooker: Spray the inside of a large 7-quart slow cooker with cooking spray to prevent sticking and ensure easy cleanup.
- Add Ingredients to Cooker: Place the beef stew meat, sliced mushrooms if using, onion soup mix, beef broth, and Worcestershire sauce into the slow cooker. Stir gently to combine the ingredients evenly.
- Cook the Beef: Cover the slow cooker with the lid and cook on low heat for 5 to 6 hours, or until the beef is tender and cooked through, and the flavors meld together.
- Mix the Cream Sauce: In a medium bowl, whisk together the sour cream, chive and onion cream cheese, and heavy whipping cream until smooth and well blended.
- Combine Sauce and Meat: Stir the cream sauce mixture into the slow cooker meat mixture until fully incorporated. Season with black pepper according to your taste preference.
- Heat Through: Cover with the lid again and let the stroganoff warm up for an additional 20 minutes or until heated thoroughly and creamy.
- Serve: Spoon the beef stroganoff over cooked egg noodles and serve immediately. Enjoy your comforting, creamy meal!
Notes
- For a thicker sauce, reduce the amount of beef broth slightly or cook uncovered for the last 30 minutes.
- Feel free to omit mushrooms if you prefer a mushroom-free stroganoff.
- You can substitute sour cream with Greek yogurt for a tangier flavor and lighter texture.
- Use low sodium broth and adjust Worcestershire sauce to control sodium levels.
- Leftovers store well in the fridge for up to 3 days and reheat gently on the stovetop or microwave.
