Description
This Crockpot Beef Stroganoff delivers irresistible flavor and simple prep, featuring tender beef and a creamy mushroom sauce over egg noodles—perfect for cozy dinners.
Ingredients
Scale
- 2 pounds beef stew meat or chuck roast cut into chunks
- 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)
Instructions
- Combine ingredients in the crockpot: beef, onion, mushrooms, garlic, cream of mushroom soup, beef broth, Worcestershire sauce, Dijon mustard, paprika, salt, and pepper.
- Cook on LOW for 6–8 hours or HIGH for 3–4 hours.
- About 20 minutes before serving, stir in cream cheese and sour cream until smooth.
- Fold in cooked egg noodles until coated with sauce.
- Garnish with parsley and serve warm.
Notes
Store leftovers in an airtight container for up to three days in the refrigerator.
Freezes well for up to three months; portion into freezer-safe bags for convenience.
Use room temperature ingredients for best incorporation.
Nutrition
- Serving Size: 1 cup
- Calories: 540
- Sugar: 3g
- Sodium: 830mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 85mg