Description
This Crockpot Beef Stroganoff combines tender beef, earthy mushrooms, and a creamy sauce, making it the ideal comfort food for any night. With easy prep and delightful flavors, it’s perfect for cozy dinners.
Ingredients
Scale
- 2 pounds beef stew meat or chuck roast
- 1 small onion, chopped
- 8 ounces sliced mushrooms
- 3 cloves garlic, minced
- 1 can (10.5 ounces) cream of mushroom soup
- 1 cup beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 12 ounces wide egg noodles
- 2 tablespoons fresh parsley, chopped
Instructions
- Add beef stew meat, sliced onion, mushrooms, and minced garlic to slow cooker.
- Pour in cream of mushroom soup and beef broth. Add Worcestershire sauce, Dijon mustard, paprika, salt, and pepper. Stir to combine.
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours until beef is tender.
- Stir in softened cream cheese and sour cream 20 minutes before serving.
- Add cooked egg noodles and mix gently until coated. Garnish with parsley before serving.
Notes
For a gluten-free option, use gluten-free noodles or rice instead of egg noodles.
Cream cheese should be softened to mix smoothly into the sauce.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg