Name: Crockpot Beef Stroganoff Recipe: Easy Creamy Dinner Magic
Prep time: 15 min
Cook time: PT-490027H48M50S
Total time: PT-490027H48M50S
Cuisine: Russian-American
Ingredients: 2 pounds beef stew meat, cut into 1-inch cubes (chuck roast or sirloin preferred); 1 medium yellow onion, diced; 3 garlic cloves, minced; 10 ounces sliced mushrooms (white button or cremini); 2 cups beef broth (low-sodium recommended); 2 tablespoons Worcestershire sauce; 1 tablespoon Dijon mustard; 1 teaspoon salt (plus more to taste); 1/2 teaspoon black pepper (plus more to taste); 1 teaspoon paprika (smoked or sweet); 2 tablespoons all-purpose flour (or gluten-free flour); 1 cup sour cream (full fat preferred, or Greek yogurt for lighter version); 4 ounces cream cheese, softened (optional but recommended); 12 ounces egg noodles, cooked for serving; Chopped fresh parsley, for garnish

Description

This easy crockpot beef stroganoff is a creamy, comforting dinner that practically cooks itself. Tender beef, savory mushrooms, and a rich, tangy sauce come together for a family-friendly meal perfect for busy weeknights.

Ingredients

2 pounds beef stew meat, cut into 1-inch cubes (chuck roast or sirloin preferred)
1 medium yellow onion, diced
3 garlic cloves, minced
10 ounces sliced mushrooms (white button or cremini)
2 cups beef broth (low-sodium recommended)
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon salt (plus more to taste)
1/2 teaspoon black pepper (plus more to taste)
1 teaspoon paprika (smoked or sweet)
2 tablespoons all-purpose flour (or gluten-free flour)
1 cup sour cream (full fat preferred, or Greek yogurt for lighter version)
4 ounces cream cheese, softened (optional but recommended)
12 ounces egg noodles, cooked for serving
Chopped fresh parsley, for garnish

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Instructions

1. Pat the beef dry with paper towels. Season with salt and black pepper. Sprinkle flour over the beef and toss to coat evenly.

2. Add the coated beef to the crockpot. Top with diced onion, minced garlic, and sliced mushrooms.

3. Pour in beef broth, Worcestershire sauce, Dijon mustard, and paprika. Gently stir to combine.

4. Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours, until beef is fork-tender.

5. About 15 minutes before serving, cook the egg noodles according to package directions. Drain and set aside.

6. If using, soften cream cheese in a small bowl. Stir cream cheese into the crockpot until melted and smooth. Gently fold in sour cream. Stir until the sauce is creamy and well-blended.

7. Taste and adjust seasoning with more salt, pepper, or Worcestershire sauce as needed.

8. Serve the creamy beef stroganoff over warm egg noodles. Garnish with chopped fresh parsley.

Notes

For best results, add sour cream and cream cheese at the end to prevent curdling. Browning the beef before adding to the crockpot is optional but adds extra flavor. To thicken a thin sauce, whisk a tablespoon of flour or cornstarch with water and stir in, simmering for 10 minutes. For gluten-free, use GF flour and pasta. For dairy-free, substitute coconut yogurt and plant-based cream cheese. Leftovers keep well for up to 4 days in the fridge or 2 months in the freezer.