So You’re Craving Something Tasty But Too Lazy to Spend Forever in the Kitchen, Huh? Same.

Welcome to the wonderful world of slow cooking, where the hardest part of dinner is waiting for the deliciousness to waft through your home. You might be craving something hearty and comforting that warms your soul but are also feeling slightly allergic to the idea of slaving over a hot stove. Fear not, my friend! The Crockpot Beef Stroganoff is here to save the day, and it only takes a few minutes of prep time. Let’s dive into why this recipe is simply awesome.

Why This Recipe is Awesome

First off, this recipe is idiot-proof. Seriously, if I can whip this up without causing a five-alarm kitchen disaster, you can too. You toss everything into the crockpot, sit back, and let the magic happen. No juggling knives, no sautéing dilemmas, just pure slow-cooked goodness. And hey, the end result is a creamy, dreamy beef stroganoff that would make any chef in France shed a happy tear. Plus, your kitchen will smell so amazing that even your neighbors might start knocking at your door for a taste.

Ingredients You’ll Need

Before we get cooking, let’s gather the essentials. No need for a treasure hunt here; just grab these items and you’re ready to roll.

• 2 pounds beef stew meat or chuck roast, cut into chunks (the more, the merrier)
• 1 small onion, sliced (tears optional)
• 2 cups sliced mushrooms (because they make everything better)
• 2 cloves garlic, minced (garlic is life)
• 1 (10.5 ounce) can cream of mushroom soup (thank you, modern convenience)
• 1 cup beef broth (liquid gold)
• 1 tablespoon Worcestershire sauce (say it three times fast)
• 1 teaspoon Dijon mustard (for a touch of fancy)
• 1 teaspoon paprika (because we can be a little spicy)
• ½ teaspoon salt (to taste, but don’t overdo it)
• ½ teaspoon black pepper (just a pinch will do)
• 8 ounces cream cheese, softened and cubed (the secret to creaminess)
• 1 cup sour cream (yes, please)
• 12 ounces wide egg noodles, cooked and drained (they are the perfect vehicle)
• Fresh parsley, chopped (optional for that Instagram-ready finish)

Step-by-Step Instructions

Alright, friends, let’s get this show on the road. Grab your trusty crockpot, and follow these simple steps:

1. Add the beef, onion, mushrooms, garlic, cream of mushroom soup, beef broth, Worcestershire sauce, Dijon mustard, paprika, salt, and pepper to the slow cooker. Stir everything together until it’s all best buddies.

2. Cover the slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. We want that beef to be tender enough to fall apart easily—like your willpower when it comes to cookies.

3. About 20 minutes before serving, stir in the cubed cream cheese and sour cream. Mix it until everything is smooth, creamy, and glorious.

4. Add the cooked, drained egg noodles into the slow cooker and stir until the noodles are coated in that silky sauce. Oh baby, yes!

5. Sprinkle chopped fresh parsley over the stroganoff for a dash of color and serve warm. Now grab a bowl and dig in!

Common Mistakes to Avoid

Now, before you think you can just wing it with this recipe, let’s chat about some classic blunders:

• Overcooking the beef: Look, we want tender, not “I’m chewing on shoe leather” beef. Keep an eye on it.
• Skipping the cream cheese: Unless you want a sad, watery version of stroganoff, do not omit this creamy delight.
• Forgetting to drain the noodles: Imagine you just created a masterpiece, then you dump a pool of water in it. No thanks.
• Not seasoning enough: Your flavors need a little love. Don’t be shy with the salt and pepper.

Alternatives & Substitutions

Life happens, and sometimes you might not have everything you need. Here are some alternatives to save the day:

• Beef: Got chicken or pork instead? Go for it. Just adjust the cook time since they might need less time.
• Cream of Mushroom Soup: If you want to be super healthy, you can use a homemade mushroom sauce. Just remember that tries harder than the original can sometimes disappoint.
• Noodles: Wide egg noodles are traditional but if you have gluten-free pasta or rice on hand, don’t hesitate to swap them!

FAQ (Frequently Asked Questions)

1. Can I use margarine instead of butter? Well, technically yes, but why hurt your soul like that? Just stick with the real thing if you can.

2. Can this be made ahead of time? Absolutely. Just cook it, cool it, and stick it in the fridge. Reheat it when you’re ready to chow down later. Easy peasy.

3. How spicy is this recipe? This isn’t a fire-breathing dragon kind of dish. It’s more of a comforting hug with a little zest. You can add more spices if you like living on the wild side.

4. Can I freeze leftovers? You bet! Just make sure it’s fully cooled before you toss it in a freezer bag. It’s like saving a little piece of heaven for later.

5. What should I serve with this? A side salad or some crusty bread for dipping is your best bet. But if you just want to eat it straight from the pot, I won’t tell anyone.

6. Is this dish kid-approved? You bet your bottom dollar. If kids don’t like stroganoff, just give me their number and I’ll talk some sense into them.

7. Do I have to use mushrooms? If you’re not a fan, leave them out. But, c’mon, they are like the party guests that bring the fun.

Final Thoughts

Now that you’ve got the scoop on the incredibly simple and unbelievably delicious Crockpot Beef Stroganoff, what are you waiting for? Go out there, gather up those ingredients, and show that crockpot who’s boss. Plus, think about how impressed your friends or family will be—just don’t forget to take a couple of selfies to document your culinary triumph. You’ve earned it, now go impress someone, or just yourself, because you are that awesome!

Crockpot Beef Stroganoff

• Author: admin
• Prep Time: 15 minutes
• Cook Time: 240 minutes
• Total Time: 255 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American
• Diet: None

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Description

A creamy and hearty beef stroganoff made effortlessly in a crockpot, perfect for lazy days.

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Ingredients

• 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)

Cook Mode Prevent your screen from going dark

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Instructions

1. Add the beef, onion, mushrooms, garlic, cream of mushroom soup, beef broth, Worcestershire sauce, Dijon mustard, paprika, salt, and pepper to the slow cooker. Stir everything together.
2. Cover the slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours until the beef is tender.
3. About 20 minutes before serving, stir in the cubed cream cheese and sour cream until smooth.
4. Add the cooked egg noodles and stir until coated in the sauce.
5. Sprinkle with chopped parsley and serve warm.

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Notes

Avoid overcooking the beef and make sure to include cream cheese for the best texture.