Slow Cooker Beef Stroganoff
This beef stroganoff is so simple thanks to the crockpot! The beef comes out so tender and the sauce is so creamy!
Servings 8
Calories 527kcal
Equipment
- Crockpot
Ingredients
- 2 pounds beef stew meat
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons worcestershire sauce
- 2 teaspoons olive oil, divided
- 1 tablespoon butter
- 8 ounces sliced mushrooms
- 1 sweet onion, diced
- 3 cloves garlic, minced
- 10 ounces cream of mushroom soup
- 2 ounces cream cheese
- 8 ounces sour cream
- 1 pound egg noodles, cooked according to package directions
- 2 tablespoons fresh chopped parsley
Instructions
- Season the stew beef with salt and pepper.
- Heat a large heavy bottomed skillet, such as cast iron, over medium heat. Add a teaspoon of oil to the pan.
- When the oil is shimmering, add a single layer of stew meat to the pan. Brown on all sides. Add worcestershire sauce and stir to season all of the beef before transferring browned meat to a 5-6 quart slow cooker. You may need to work in batches to brown all of the meat, adding more oil between each batch if necessary.
- Add the butter to the skillet and melt.
- Add the mushrooms and onions to the skillet and cook for 5 minutes, stirring occasionally, until vegetables have softened.
- Add the garlic to the skillet and cook for 1 minute more.
- Transfer the vegetables to the crockpot with the meat.
- Add the cream of mushroom soup to the crockpot and stir to combine.
- Cover and cook on low for 8 hours or high for 4 hours, or until beef is tender.
- Add the cream cheese to the slow cooker and stir until it has melted.
- Stir in the sour cream until well combined and then add the cooked egg noodles and stir to coat.
- Sprinkle with parsley before serving.
Video
Nutrition
Calories: 527kcal | Carbohydrates: 50g | Protein: 37g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 146mg | Sodium: 724mg | Potassium: 799mg | Fiber: 3g | Sugar: 5g | Vitamin A: 435IU | Vitamin C: 4mg | Calcium: 97mg | Iron: 4mg