Crockpot Beef Stroganoff
A creamy, comforting crockpot beef stroganoff made with just five ingredients. Stew meat slow-cooks in cream of onion and cream of mushroom soup, then gets finished with sour cream and served over egg noodles. An easy, no-fuss dinner for busy days.
- Total Time4 hours 10 minutes
- Yield4 servings 1x
Ingredients
- 1 lb stew meat (cut into bite-sized pieces)
- 1 (10.75 oz) can cream of onion soup (substitute: 1 packet Lipton dry onion soup mix + 1 extra can cream of mushroom soup)
- 1 (10.75 oz) can cream of mushroom soup (or cream of chicken soup)
- 8 oz egg noodles
- 1/2 cup sour cream
- 4 oz can sliced mushrooms (optional, for extra texture)
Instructions
- Prepare the Crockpot: Place the stew meat in the bottom of your crockpot. Add the cream of onion soup and cream of mushroom soup, and stir to combine.
- Cook on Low: Cover and cook on low for 3 to 4 hours, or until the meat is tender. If your crockpot runs hot, check at the 2.5-hour mark.
- Prepare the Noodles: While the stroganoff finishes, cook the egg noodles according to the package instructions. Drain and set aside.
- Add the Sour Cream: Once the meat is fully cooked, stir in the sour cream until well combined. If using mushrooms, add them now.
- Serve: Spoon the beef stroganoff over the cooked egg noodles. Garnish with parsley if desired and serve warm.
Notes
Add sour cream at the end (off the heat) so it does not curdle. Freezer-friendly: Combine the stew meat and both cans of soup in a freezer bag and freeze for up to 3 months; cook from frozen as directed and add sour cream before serving. Thicker sauce: Mix 3 tsp cornstarch or flour with 1/4 cup warm water and stir in during the last 30 minutes. Doubling: Increase cook time by 1 to 1.5 hours so the meat cooks through. Store stroganoff and noodles separately.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Find it online: https://blesseddish.com/crockpot-beef-stroganoff/
