If you’ve ever wished for a comforting, creamy meal that basically cooks itself while you go about your day, this Crockpot Beef Stroganoff Recipe is exactly what you need. Imagine tender chunks of beef melting in a rich, velvety mushroom sauce that wraps around perfectly cooked egg noodles. It’s a classic dish that transforms simple ingredients into a heartwarming feast, making it a favorite for busy weeknights or any time you crave cozy, homemade comfort food.
Ingredients You’ll Need
The beauty of this Crockpot Beef Stroganoff Recipe lies in its simplicity. Each ingredient plays a crucial role in building the deep, satisfying flavors and luscious texture, so choosing quality basics will really pay off.
- 2 pounds beef stew meat or chuck roast: Provides tender, flavorful meat that becomes melt-in-your-mouth soft after slow cooking.
- 1 small onion (sliced): Adds a subtle sweetness and depth to the sauce.
- 2 cups sliced mushrooms: Brings earthiness and that signature stroganoff umami.
- 2 cloves garlic (minced): Imparts a gentle, aromatic punch that enhances all the flavors.
- 1 10.5 ounce can cream of mushroom soup: A convenient secret weapon for creamy consistency and mushroom flavor.
- 1 cup beef broth: Builds the base of the sauce to keep the beef juicy and flavorful.
- 1 tablespoon Worcestershire sauce: Adds a tangy, savory kick that enriches the overall taste.
- 1 teaspoon Dijon mustard: Gives a subtle zing that brightens the sauce.
- 1 teaspoon paprika: Adds a mild smoky warmth and lovely color.
- ½ teaspoon salt: Enhances all the natural flavors without overpowering.
- ½ teaspoon black pepper: Grounds the dish with gentle heat and spice.
- 8 ounce cream cheese (softened and cubed): Creates that irresistibly creamy, silky sauce texture.
- 1 cup sour cream: Adds richness and a slight tang to balance the dish perfectly.
- 12 ounce wide egg noodles (cooked and drained): The perfect pasta base to soak up all the luscious sauce.
- Fresh parsley (chopped, optional): Offers a fresh, bright finish and a pop of color when serving.
How to Make Crockpot Beef Stroganoff Recipe
Step 1: Combine the Ingredients in the Slow Cooker
Start by placing the beef, sliced onion, mushrooms, garlic, cream of mushroom soup, beef broth, Worcestershire sauce, Dijon mustard, paprika, salt, and pepper all into your slow cooker. This step is where the magic begins as these simple ingredients come together to create the rich base for your stroganoff.
Step 2: Slow Cook Until Tender
Give everything a good stir to mix those flavors evenly, then cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. The long, slow cooking makes the beef fall-apart tender, soaking up those beautiful spices and sauces, resulting in melt-in-your-mouth goodness.
Step 3: Add the Cream Cheese and Sour Cream
About 20 minutes before serving, stir in the softened cream cheese and sour cream. This step is the secret behind that silky, creamy texture that defines a great stroganoff. Stir until the sauce is smooth, creamy, and fully combined without any lumps.
Step 4: Mix in the Cooked Egg Noodles
Finally, add the cooked and drained wide egg noodles directly into the crockpot. Toss gently so every noodle is luxuriously coated with the sauce, turning this dish into a hearty, mouthwatering meal.
Step 5: Garnish and Serve Warm
Sprinkle chopped fresh parsley over the top for a burst of color and a touch of freshness that brightens the plate just before serving.
How to Serve Crockpot Beef Stroganoff Recipe
Garnishes
A sprinkling of fresh parsley is classic and adds an inviting pop of green, but you can also serve with a dash of smoked paprika or a few chives for extra visual appeal and mild flavor enhancements.
Side Dishes
This dish stands out beautifully on its own, but you can pair it with a simple side salad for freshness or some steamed green beans or roasted asparagus to introduce crisp textures and vibrant color contrasts.
Creative Ways to Present
For a fun twist, try serving the stroganoff over mashed potatoes or even creamy polenta instead of noodles. Another showstopper is plating it inside a hollowed-out bread bowl for a rustic, comforting presentation that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
Store any leftover stroganoff in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making your next meal even more delicious.
Freezing
Crockpot Beef Stroganoff Recipe freezes well. Let it cool completely, then transfer to freezer-safe containers or bags. It can be frozen for up to 3 months. Just remember, if you’ve mixed the noodles in, their texture may soften upon thawing, so sometimes it’s better to freeze the sauce and beef separately.
Reheating
Reheat gently on the stovetop over low heat, stirring frequently to prevent the cream cheese and sour cream from separating. Adding a splash of beef broth or water while reheating will help maintain that perfect creamy consistency.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While stew meat or chuck roast is preferred for its tenderness after slow cooking, you can also use brisket or even short ribs for extra flavor. Just adjust cooking time if needed to ensure the beef becomes tender.
Is it possible to make this stroganoff without cream cheese?
Cream cheese adds creaminess and richness, but you can substitute it with heavy cream or extra sour cream for a slightly different but still delicious texture.
Can I make this recipe on the stovetop instead of a crockpot?
Yes, you can simmer the ingredients in a heavy pot over low heat for 2 to 3 hours, stirring occasionally to keep the beef tender and the flavors melded. Just keep an eye on the liquid level and add broth as necessary.
What kind of noodles work best with Crockpot Beef Stroganoff Recipe?
Wide egg noodles are traditional and excellent for absorbing sauce, but you can also use pappardelle, fettuccine, or even short pasta shapes like penne if you prefer.
Can this recipe be made dairy-free or vegan?
To make it dairy-free, use dairy-free cream cheese and sour cream alternatives. For a vegan version, substitute the beef with mushrooms or plant-based meat and use vegetable broth along with the dairy-free replacements.
Final Thoughts
This Crockpot Beef Stroganoff Recipe is such a winner in my book—a no-fuss, incredibly comforting dish that fills your home with amazing aromas and your belly with delightful creaminess. Whether it’s a busy weekday or a relaxed weekend, I can’t recommend it enough for anyone who loves a hearty meal with minimal effort but maximum flavor. Give it a try and get ready to savor every bite!
Print
Crockpot Beef Stroganoff Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours 0 minutes
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
A comforting and creamy Crockpot Beef Stroganoff recipe featuring tender beef chunks slow-cooked with mushrooms, onions, and a rich mushroom sauce, served over wide egg noodles and garnished with fresh parsley. Perfect for an easy, flavorful weeknight dinner.
Ingredients
Beef and Vegetables
- 2 pounds beef stew meat or chuck roast, cut into chunks
- 1 small onion, sliced
- 2 cups sliced mushrooms
- 2 cloves garlic, minced
Sauce
- 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 ounce cream cheese, softened and cubed
- 1 cup sour cream
Pasta and Garnish
- 12 ounce wide egg noodles, cooked and drained
- Fresh parsley, chopped (optional, for serving)
Instructions
- Combine Ingredients: Add the beef, sliced onion, mushrooms, minced garlic, cream of mushroom soup, beef broth, Worcestershire sauce, Dijon mustard, paprika, salt, and pepper into the slow cooker. Stir to combine all ingredients evenly.
- Slow Cook Beef: Cover the slow cooker and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the beef is tender enough to fall apart easily.
- Add Cream Cheese and Sour Cream: About 20 minutes before serving, stir in the softened, cubed cream cheese and sour cream. Mix thoroughly until the sauce becomes smooth, creamy, and fully melted.
- Incorporate Noodles: Add the cooked and drained wide egg noodles to the slow cooker and stir gently until the noodles are evenly coated in the silky stroganoff sauce.
- Serve and Garnish: Spoon the stroganoff into serving plates and garnish with freshly chopped parsley, if desired. Serve warm for a comforting meal.
Notes
- For extra richness, use full-fat sour cream and cream cheese.
- You can substitute beef broth with mushroom broth for a deeper mushroom flavor.
- Be sure not to overcook the noodles; add them just before serving to prevent them from becoming mushy.
- Leftovers keep well in the fridge for 3-4 days and reheat beautifully.
- Adding a splash of white wine or sherry before cooking enhances the flavor profile.
