So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same.
Welcome to the magical world of Crockpot Beef Stroganoff, where dinner cooks itself while you sit back, binge-watch your favorite show, or pretend to do chores. Let’s dive into a dish that’s creamy, cozy, and requires minimal effort. Honestly, if you can open cans, chop an onion, and stir, you’re already halfway there.
Why This Recipe is Awesome
First off, this recipe is idiot-proof. I mean, even I didn’t mess it up, and that says something. You get mouthwatering beef, creamy sauce, and big, happy noodles without needing a culinary degree or three hours to spare. Plus, you get to enjoy the delightful aroma wafting through your home all day. Spoiler alert: you’ll be the most popular person in your household. The best part? This dish practically begs you to make leftovers, which is just a polite way of saying you won’t have to cook tomorrow. You’re welcome!
Ingredients You’ll Need
Here’s your shopping list, my friend. Grab these items, and let’s get this stroganoff party started:
- 2 lbs beef stew meat (because who doesn’t want a generous helping of beef)
- 1 onion, chopped (the more tears, the better, right)
- 2 cloves garlic, minced (if you don’t have garlic, did you even cook)
- 1 can cream of mushroom soup (the magic ingredient that makes it creamy)
- 1 cup beef broth (for that juicy flavor)
- 1 tbsp Worcestershire sauce (this will make you feel fancy)
- 1 tsp Dijon mustard (you can totally skip it, but why not live a little)
- 8 oz sliced mushrooms (more mushrooms = happy life)
- ½ cup sour cream (for that creamy goodness)
- Salt and pepper to taste (season it like you mean it)
- 12 oz egg noodles (gotta have the noodles, duh)
- Fresh parsley (for garnish—because we like to pretend we’re fancy)
Step-by-Step Instructions
Ready to turn your kitchen into a cozy wonderland? Let’s do this.
- Toss the beef, onion, garlic, cream of mushroom soup, beef broth, Worcestershire sauce, Dijon mustard, and mushrooms into your slow cooker. Seriously, just toss it all in. Don’t you feel like a boss already?
- Cook on Low for 7–8 hours or High for 4–5 hours. Either way, you’re winning here. Trust your slow cooker—it knows what it’s doing.
- Stir in the sour cream and season to taste. Whip out that spoon and give it a nice mix. It should look creamy and dreamy at this point.
- Serve over cooked egg noodles and sprinkle with fresh parsley. Voilà! You have officially transformed into a culinary wizard right in your own kitchen.
Common Mistakes to Avoid
Let’s get real for a second. We all have our moments in the kitchen, but here are a few facepalm-worthy mistakes to dodge:
- Forgetting to season your dish. It’s like putting on shoes but forgetting the socks. Just not right.
- Using raw beef—nope, we want it cooked and tender. Save the raw adventures for sushi.
- Skimping on the sour cream. What kind of Stroganoff do you want? Dry? Didn’t think so.
- Not letting it cook long enough. You need some patience here. Good things come to those who wait, even in the kitchen.
Alternatives & Substitutions
Fancy switching things up? Here are some easy alternatives because life is too short to be boring:
- Instead of beef stew meat, you can use chuck roast, or hey, even chicken if you’re feeling feisty.
- No beef broth? Chicken broth works just as fine. Still yummy.
- Swap out the sour cream for Greek yogurt if you’re aiming for low-fat. It will still taste fab.
- Don’t have egg noodles? Use pasta of your choice. Life is about experimenting, right?
Honestly, all those substitutions are just a chance to show off your creativity.
FAQ (Frequently Asked Questions)
Got questions? I’ve got answers. Let’s tackle some of the most common queries about this glorious dish.
Can I use margarine instead of butter? Well, technically yes, but why hurt your soul like that? Butter makes everything better, folks.
Is it okay to leave out the mushrooms? Sure, but why would you want to? Mushrooms add an earthy flavor, plus they’re kind of essential to the stroganoff aesthetic.
Can I double the recipe? Sure, unless your slow cooker is secretly a baby slow cooker and only works in tiny batches.
How do I know when it’s done? If the beef is tender and falling apart, congratulations, you’ve done it!
Can I freeze this? Absolutely. It freezes like a charm. Just be sure to add a splash of water when you’re reheating to keep it creamy.
What can I serve it with? Anything from a side salad to garlic bread. But let’s be honest, you just want carbs.
Can I make this on the stove? You can, but that’s a whole different ball game. This recipe is pure magic in the slow cooker.
Final Thoughts
Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! With this Crockpot Beef Stroganoff, you’ve found a heartfelt way to say “I love you” to your belly. Get your cozy clothes on, find a comfy spot on the couch, and enjoy the glorious results of your effortless cooking. Happy eating!
Print
Crockpot Beef Stroganoff
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Total Time: 495 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten-Free
Description
A delicious and creamy slow cooker beef stroganoff that’s perfect for busy nights.
Ingredients
- 2 lbs beef stew meat
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can cream of mushroom soup
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 8 oz sliced mushrooms
- ½ cup sour cream
- Salt and pepper to taste
- 12 oz egg noodles
- Fresh parsley (for garnish)
Instructions
- Toss the beef, onion, garlic, cream of mushroom soup, beef broth, Worcestershire sauce, Dijon mustard, and mushrooms into your slow cooker.
- Cook on Low for 7–8 hours or High for 4–5 hours.
- Stir in the sour cream and season to taste.
- Serve over cooked egg noodles and sprinkle with fresh parsley.
Notes
Ensure to season well for the best flavor and feel free to substitute ingredients based on availability.