Crockpot Beef Stroganoff

Crockpot Beef Stroganoff

A rich, creamy, and comforting slow-cooked classic that’s perfect for busy days!

 Ingredients

• 1.5 lbs stew beef, cut into chunks
• 1 small onion, sliced
• 3 cloves garlic, minced
• 8 oz mushrooms, sliced
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup beef broth
• 1 tablespoon Worcestershire sauce
• ½ teaspoon salt (or to taste)
• ½ teaspoon black pepper
• 1 teaspoon paprika
• 4 oz cream cheese, softened
• ½ cup sour cream
• 12 oz egg noodles (for serving)
• Fresh parsley (optional, for garnish)

 Instructions

1. Prepare the Crockpot:
   Add the stew beef, sliced onion, garlic, and mushrooms to the slow cooker.
2. Add Liquids & Seasoning:
   Pour in the cream of mushroom soup and beef broth.
   Add Worcestershire sauce, salt, pepper, and paprika. Stir gently to combine.
3. Cook:
   Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is tender.
4. Make It Creamy:
   About 30 minutes before serving, stir in the cream cheese until melted and smooth.
   Then mix in the sour cream.
5. Cook the Noodles:
   Boil egg noodles according to package instructions. Drain.
6. Serve:
   Spoon the creamy beef stroganoff over the noodles and garnish with fresh parsley if desired.

 Tips

• For extra richness, add a splash of heavy cream.
• If you prefer thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in during the last 30 minutes.