Crockpot Beef Stroganoff
Tender slow-cooked beef in a creamy golden mushroom sauce, served with egg noodles for rich, comforting flavor. This make-ahead recipe delivers restaurant-quality results with minimal effort.
Servings: 6 servings
Calories: 450kcal
Ingredients
- 2 pounds cubed stew meat (beef)
- 2 cans (10.5 ounces each) condensed golden mushroom soup
- 1 large onion, diced
- 2 tablespoons Worcestershire sauce
- ½ cup water
- 8 ounces cream cheese, cut into cubes
- 1 teaspoon garlic salt
- A couple dashes of hot paprika (optional)
- Egg noodles, cooked separately according to package instructions
Instructions
- Build the Sauce: Add mushroom soup, onion, Worcestershire sauce, water, garlic salt, and hot paprika to the crockpot. Stir until combined.
- Add the Beef: Place beef cubes in crockpot and stir to coat in the sauce.
- Let Time Do the Work: Cover and cook on LOW for 8 hours.
- Finish With Creaminess: Add cubed cream cheese, stir to distribute, then switch to HIGH and cook 10 minutes until smooth.
- Serve It Your Way: Cook egg noodles separately. Serve the stroganoff over noodles or with sour cream if desired.
Notes
No pork, bacon, ham, or alcohol used
Store leftovers in airtight containers for up to 3 days
Noodles can be substituted with zucchini noodles for a low-carb option
Store leftovers in airtight containers for up to 3 days
Noodles can be substituted with zucchini noodles for a low-carb option