January 28, 2016

Crock Pot Beef Stroganoff

With 2 kiddos and a very busy calendar, I'm trying to utilize my crock pot waaaay more.  The winning recipe from this week was a super easy and DELICIOUS Beef Stroganoff that cooked itself for me while I was at work.  I added some whole wheat egg noodles and garlicky broccoli and dinner was done in a matter of minutes.

Here's how:

Crock Pot Beef Stroganoff

Print here!


  • 8 oz cream cheese (I used reduced fat) - room temp.
  • 1/2 cup sour cream
  • 1 C mushrooms
  • 2 cans Cream of Mushroom Soup
  • 4 T Worcestershire Sauce
  • 1 C Milk
  • 1 tsp. garlic salt
  • 1 lb. beef stew meat
  • 1 large onion
  • 1 package egg noodles (I used wheat)

1.  Chop onion and saute with mushrooms in a little bit of olive oil.  Season with garlic salt.
2.  Cook until onion is translucent and mushrooms are browned.
3.  Cook meat until it is browned outside, but not cooked through on the inside. - This step is completely optional.  I didn't have time to brown the meat and just threw it in uncooked and it was delicious.  This step is totally your personal preference.
4.  Mix together milk, mushroom soup, Worcestershire sauce, cream cheese, sour cream and sauteed onions and mushrooms.  Stir until smooth.
5.  Put sauce mixture and meat in crock pot, stir to combine.  Put lid on and cook on low for 4-6 hours, stirring occasionally (not mandatory).
6.  Add cooked noodles to the crock pot and combine or serve on top of egg noodles.

I have made quite a few different stove top variations of beef stroganoff and always found that it tasted like it was "missing something".  The flavors weren't always there.  Well, this recipe hit it out of the park.  The sauce was delicious and right on point.  I will definitely be making this one over and over again.

Side note - I did end up with a lot of extra sauce from this recipe which I combined with my leftover noodles to use as a side throughout the week.

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