Description
Indulge in a comforting and creamy Slow Cooker Beef Stroganoff that’s perfect for a cozy family meal. Tender beef simmered in a savory sauce, served over egg noodles, and garnished with fresh parsley – a hearty classic!
Ingredients
Scale
For the Beef:
- 2 pounds beef stew meat or chuck roast, cut into bite-sized pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
For the Stroganoff:
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 1/2 cups beef broth
- 1 (10.5-ounce) can cream of mushroom soup
- 8 ounces sliced mushrooms
- 8 ounces cream cheese, cubed and softened
- 1/2 cup sour cream
- 12 ounces egg noodles, cooked
- Chopped parsley for garnish (optional)
Instructions
- Season the Beef: Season the beef with salt, pepper, and garlic powder. Place it in the slow cooker along with the diced onion, garlic, Worcestershire sauce, Dijon mustard, beef broth, cream of mushroom soup, and mushrooms. Stir to combine.
- Cook: Cover and cook on low for 7–8 hours or on high for 4–5 hours, until the beef is tender. About 30 minutes before serving, stir in the cream cheese until melted and smooth. Add sour cream and stir again until fully incorporated.
- Prepare Noodles: Cook the egg noodles according to package instructions. Serve the beef stroganoff over the noodles and garnish with chopped parsley if desired.
Notes
- For a richer flavor, sear the beef before adding it to the slow cooker.
- You can substitute Greek yogurt for sour cream if desired.
- Prep Time: 15 minutes
- Cook Time: 8 hours (low) or 5 hours (high)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Russian-American
Nutrition
- Serving Size: 1 1/2 cups with noodles
- Calories: 520
- Sugar: 4g
- Sodium: 640mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 130mg