Crock Pot Beef Stroganoff (Printer-Friendly)
Slow-cooked beef melded with creamy sauce and wide egg noodles for a hearty, flavorful dish.
# 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
→ Condiments and Sauces
05 -
10.5 ounces cream of mushroom soup
06 -
1 cup beef broth, low or no sodium preferred
07 -
1 tablespoon Worcestershire sauce
08 -
1 teaspoon Dijon mustard
→ Spices
09 -
1 teaspoon paprika
10 -
1/2 teaspoon salt
11 -
1/2 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)
# Steps to Follow:
01 -
Place beef, sliced onion, mushrooms (if using), minced garlic, cream of mushroom soup, beef broth, Worcestershire sauce, Dijon mustard, paprika, salt, and black pepper into a 5-6 quart slow cooker. Stir to blend evenly.
02 -
Cover and cook on low for 8 hours or on high for 3 to 4 hours, avoiding opening the lid during cooking to maintain tenderness of the meat.
03 -
Approximately 20 minutes before serving, add softened cream cheese and sour cream to the slow cooker. Stir continuously until the mixture is smooth and fully combined.
04 -
Fold in the cooked and drained egg noodles, stir to coat thoroughly, garnish with chopped fresh parsley if desired, and serve warm.
# Helpful Hints:
01 -
Searing the beef before slow cooking enhances the flavor and color but is optional based on time availability.
02 -
Avoid removing the slow cooker lid while cooking to prevent the meat from becoming tough.
03 -
Leftovers keep up to four days refrigerated and reheat gently on low heat with added broth or milk to adjust consistency.
04 -
To freeze, store cooked beef and gravy without cream cheese, sour cream, and noodles; add them fresh upon reheating.