Crockpot Beef Stroganoff
I grew up on the beef stroganoff that many others did: ground beef and a can of cream of mushroom soup with sour cream over egg noodles. It doesn’t sound terribly appetizing but it’s not bad for what it is! (Read: a quick dinner!)
When I’ve made it for my own family I’ve substituted the cream of mushroom soup with cream of mushroom soup with roasted garlic, chopped onions, maybe some sliced fresh mushrooms and a little extra sour cream. Over time even that got boring so I stopped making it.
I recently found a new spin on that childhood classic, and I’m never looking back! Though I’m not a huge fan of using condensed soups in many recipes, there are a few where they work well, and this is one of them. And to make things even better, it’s made in the crockpot. Mike took the leftovers for lunch today and he said it actually tasted better and stayed creamy.
The original recipe can be found here, but the version I used with my own tweaks is below:
Crockpot Beef Stroganoff
1-2 lbs cube steak, cut into one-inch pieces; or 1-2 lbs stew beef, cut into 1/2 inch pieces
2 cans condensed golden mushroom soup (no substitutes!)
1 cup chopped onion
1 Tb Worcestershire sauce
1 14 oz can beef broth
8 oz button mushrooms, cleaned and quartered (optional)
salt and pepper to taste4 ounces cream cheese, room temperature
1/2 cup sour creamIn the crockpot, combine the meat, soup, onion, Worcestershire sauce, beef broth, mushrooms, salt and pepper. Cook on low for 5-6 hours. Stir in cream cheese and sour cream about half an hour before serving, stirring every ten minutes or so to break up cream cheese.
Serve over cooked egg noodles or rice. (After the egg noodles have cooked, I like to add them directly into the crockpot for about half an hour for the flavors to mingle and thicken up a bit.)
If the sauce is not thick enough for you, add some cornstarch and water.
Makes 6 generous servings.
All i have to say is YUM!
All of my boys loved it!
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My family absolutely loves this recipe! We’ve recently received an Instant Pot & I was wondering if you have an adaptation of your original recipe that we could use use in our Instant Pot for those days when we forgot to plan ahead, lol. Thanks so much for your delicious contribution to our family’s table.
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[…] Tuesday: Crockpot Beef Stroganoff Edit: Here’s a couple of pictures of the stroganoff. We substituted fat free cream cheese and sour cream which worked out pretty well. It wasn’t quite as thick as stroganoff often is, as a result, but very tasty. I wish I’d added mushrooms to it though… I forgot them at the store so I just skipped it. Baby G LOVED this… I’ve never seen him attack food this way before. […]
This might be a stupid question, but what measurement of noodles do you put into the crockpot? I don’t want to put too many and they take over the meal.
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Made this a few times now both times with top round it is so good and so easy to make, my husband and my self love it! And the best part is we get some for left overs the next day that are even better! This time when I made it I cooked the noodles just a little bit the added them to the crockpot to mix in , only because I had a gradbaby to go hold when I came back 30 min later PERFECT!
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Husband “what’s for dinner?” Me ” what do you call a cow that masturbates? Beef stroganoff
I added more Worcester and soy sauce , 1 packet of onion soup, poultry seasoning and sage powder to flavor boost this recipe to rich and savory!!!! Amazing!! I was told its Gourmet and all those lil midgets ate it too.
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I read in one comment that the raw noodles can be added at the end & cook for about 30 minutes – I am making a smaller recipe & will half all of the ingredients – my question is about how much additional liquid should I add?
Thanks
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This is the BEST. No substitutions
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Made this today followed the recipe and it was delicious.
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