Crockpot Beef Stroganoff
Directions
- 1Spray the inside of a crockpot with nonstick cooking spray.
- 2Add beef, mushrooms, onion, garlic, beef broth, cream of mushroom soup, Worcestershire sauce, garlic powder, onion powder, paprika, salt, and pepper.
- 3Cover and cook on low for 7–8 hours or on high for 4–5 hours, until beef is tender.
- 4Cook egg noodles separately according to package directions, about 7–9 minutes.
- 5Drain and set aside the cooked egg noodles.
- 6Stir cream cheese into the crockpot until melted and smooth.
- 7Stir in sour cream.
- 8Add cooked egg noodles and mix gently until coated.
- 9Let everything warm together for 5–10 minutes.
- 10Garnish with parsley and serve warm.
Ingredients
- 2 lbs beef stew meat or chuck roast, cut into bite-size pieces
- 12 oz egg noodles
- 8 oz mushrooms, sliced
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 can (10.5 oz) cream of mushroom soup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon paprika
- to taste Salt and black pepper
- 4 oz cream cheese, softened
- 0.5 cup sour cream
- 2 tablespoons chopped parsley
Equipment
crockpot
Tips
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
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