Description
This Crockpot Beef Stroganoff combines tender beef, rich sauces, and soft noodles for a comforting meal that’s easy to prepare and perfect for busy nights.
Ingredients
Scale
- Beef stew meat or chuck roast (cut into chunks)
- 1 small onion (sliced)
- 2 cups sliced mushrooms
- 2 cloves garlic (minced)
- 1 can (10.5 ounces) 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)
Instructions
- Add beef, onion, mushrooms, garlic, cream of mushroom soup, beef broth, Worcestershire sauce, Dijon mustard, paprika, salt, and pepper to the slow cooker.
- Cook on LOW for 6-8 hours or HIGH for 3-4 hours until beef is tender.
- Stir in cream cheese and sour cream about 20 minutes before serving until melted and smooth.
- Fold in cooked egg noodles until coated in sauce.
- Garnish with fresh parsley and serve hot.
Notes
For gluten-free, substitute with gluten-free noodles or broth.
Avoid overcooking beef; it should be tender but not mushy.
Stir in cornstarch mixed with water for a thicker sauce.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 70mg