Crockpot Beef Stroganoff

490 mins
Serves 6
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Directions

  1. 1Spray the inside of a crockpot with nonstick cooking spray.
  2. 2Add beef, mushrooms, onion, garlic, beef broth, cream of mushroom soup, Worcestershire sauce, garlic powder, onion powder, paprika, salt, and pepper.
  3. 3Cover and cook on low for 7–8 hours or on high for 4–5 hours, until beef is tender.
  4. 4Cook egg noodles separately according to package directions, about 7–9 minutes.
  5. 5Drain and set aside the cooked egg noodles.
  6. 6Stir cream cheese into the crockpot until melted and smooth.
  7. 7Stir in sour cream.
  8. 8Add cooked egg noodles and mix gently until coated.
  9. 9Let everything warm together for 5–10 minutes.
  10. 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.
Crockpot Beef Stroganoff | Clip Recipe