Description

This Crockpot Beef Stroganoff is a comforting dish made with tender beef, mushrooms, garlic, and a creamy sauce. It’s easy to prepare and packed with flavor, making it perfect for busy weeknights or cozy family dinners.

Ingredients

Scale

2 pounds beef stew meat or chuck roast
1 small onion (sliced)
2 cups sliced mushrooms
2 cloves garlic (minced)
1 10.5-ounce can cream of mushroom soup
1 cup beef broth
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1 teaspoon paprika
½ teaspoon salt
½ teaspoon black pepper
8 ounces cream cheese (softened and cubed)
1 cup sour cream
12 ounces wide egg noodles (cooked and drained)
Fresh parsley (chopped, optional, for serving)

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Instructions

Prepare the Ingredients: Cut beef into bite-sized chunks. Slice onion, mushrooms, and chop garlic.
Combine in the Slow Cooker: Toss beef, onion, mushrooms, and garlic in the slow cooker with soup, broth, Worcestershire sauce, mustard, paprika, salt, and pepper. Stir well.
Set to Cook: Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours until beef is tender.
Stir in Creamy Goodness: Add cream cheese and sour cream 20 minutes before serving, stirring until combined.
Mix with Noodles: Drain cooked egg noodles and fold them into the beef mixture until coated.
Garnish and Serve: Sprinkle with parsley and serve warm.

Notes

Let the beef cook low and slow for maximum tenderness.
Use room temperature cream cheese for smoother mixing.
Consider adding vegetables like carrots or peas for extra nutrition.

Nutrition

Serving Size: 1 bowl
Calories: 487
Sugar: 3g
Sodium: 897mg
Fat: 25g
Saturated Fat: 13g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 27g
Cholesterol: 86mg