Beef Stroganoff Recipe for Slow Cooker
This easy beef stroganoff slow cooker recipe is one of our family favorites. It's a recipe that is always a hit with every single member of our family, making it a home run every time I make it!
Servings 6 people
Calories 621kcal
Ingredients
- 1 can Golden Mushroom soup
- 1 can Cream of Mushroom soup
- 1/2 packet onion soup mix
- 1/2 cup chopped onion optional
- 1 can sliced mushrooms, drained optional
- 1 Beef bouillon cube
- 1 pound stew meat I always have the butcher cut the pieces smaller, preferably 1/2 inch by 1/2 inch
- 1/2 cup water
- 1 garlic clove
- 4 oz cream cheese
- 2 Tablespoons sour cream
- 24 oz. egg noodles cooked
Instructions
- Put the mushroom soups, onion soup mix, chopped onions, canned mushroom, beef bouillon cube, beef chunks, garlic, and lastly water in the slow cooker.
- Stir the ingredients to spread out the flavors.
- Cook the beef stroganoff sauce in the Crock Pot for about six hours on low heat.
- Boil and drain egg noodles using directions on the bag.
- After six hours, stir cream cheese into the beef mixture until melted completely and then stir in sour cream
- Serve the beef mixture over egg noodles and enjoy!
Notes
- If choosing meat cuts, look for beef sirloin steak because it's tenderer than other beef stew varieties.
- If you have to cut your own stew meat cubes, it's best to cut the meat into smaller cubes while the meat is partially frozen.
- Cooking the beef in vegetable oil or butter until golden brown brings out the best flavor.
- Heat oil in a non-stick skillet, add the beef chunks, cook them over medium heat and remove excess oil.
- You may add the chopped onions to enhance beef flavor.
- This is an extra step that I don't always do, and the sauce still turns out perfect every time!