Description
Indulge in this creamy and savory slow cooker beef stroganoff that is rich in flavor and easy to make. Tender chunks of beef in a luscious mushroom sauce served over egg noodles – a comforting meal for any day of the week.
Ingredients
Scale
Beef Stroganoff:
- 2 lbs beef stew meat (cut into 1-inch pieces)
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup beef broth
Finishing Touches:
- 8 oz cream cheese (softened)
- 1 cup sour cream
- 12 oz egg noodles (cooked separately)
Instructions
- Prepare the Stroganoff Base: In a slow cooker, combine beef, onion, garlic, Worcestershire sauce, Dijon mustard, salt, pepper, paprika, cream of mushroom soup, and beef broth. Cook on low for 7–8 hours or on high for 4–5 hours.
- Finish the Dish: Thirty minutes before serving, stir in cream cheese and sour cream until smooth. Cook for an additional 20–30 minutes on low. Meanwhile, cook egg noodles according to package instructions.
- Serve: Spoon stroganoff over noodles and garnish with parsley.
Notes
- Enhance with sliced mushrooms for more flavor.
- Use Greek yogurt instead of sour cream for a lighter option.
- Great for meal prep and reheats well.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 520
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 33 g
- Cholesterol: 125 mg
