Description
A creamy and hearty beef stroganoff cooked effortlessly in a crockpot – perfect for cozy meals with minimal effort.
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)
Instructions
- Toss everything in the crockpot: Add the beef chunks, sliced onion, sliced mushrooms, minced garlic, cream of mushroom soup, beef broth, Worcestershire sauce, Dijon mustard, paprika, salt, and black pepper.
- Mix it up: Stir everything together until combined.
- Set it to cook: Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours.
- Creamy upgrade: About 20 minutes before serving, stir in the softened cream cheese and sour cream until smooth.
- Noodle time: Add the cooked wide egg noodles, gently folding them in.
- Garnish and serve: Sprinkle with chopped parsley and serve warm.
Notes
Feel free to customize with your favorite vegetables or alternative proteins. Store leftovers in an airtight container for up to three days.