Beef Stroganoff Crock Pot with a Creamy Twist
This beef stroganoff crock pot recipe is a delicious fusion of American-style comfort food and rich Russian-inspired flavors. Whether you need a quick beef dinner or a budget-friendly weeknight meal, this dish checks all the boxes. Enjoy your homemade, creamy beef stroganoff!
Ingredients
- 2 lbs beef stew meat or chuck roast, cut into 1-inch cubes
- 1 medium onion chopped
- 3 cloves garlic minced
- 10.5 oz can cream of mushroom soup
- 1 ½ cups beef broth low-sodium recommended
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- 1 tsp dried thyme or ½ tsp fresh thyme
- 8 oz sour cream
- 8 oz cream cheese softened
For Serving:
- 12 oz egg noodles or gluten-free alternative
- Fresh parsley chopped (for garnish)
Instructions
- Prepare the Beef – Season the beef with salt, pepper, and paprika. Place it into the slow cooker.
- Add Aromatics – Scatter chopped onions and minced garlic over the beef.
- Mix the Sauce – In a bowl, combine cream of mushroom soup, beef broth, Worcestershire sauce, mustard, and thyme. Stir well.
- Slow Cook – Pour the sauce over the beef. Cover and cook on low for 7-8 hours or high for 4-5 hours, until the beef is tender.
- Final Touches – Stir in sour cream and cream cheese. Let it blend into a smooth, creamy sauce.
- Cook the Noodles – Boil egg noodles according to package instructions. Drain and toss with a little butter.
- Assemble & Serve – Spoon the beef stroganoff over the noodles. Garnish with fresh parsley and serve hot.