Creamy Crock Pot Beef Stroganoff
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings20
minutes6
hoursI have tested many slow cooker dinners over the years, especially on busy days when I want something ready without standing in the kitchen for hours. This is one of those recipes I keep coming back to.
The process is simple—everything goes into the crock pot in the morning, and by the time I return home, it has slowly cooked into a rich, comforting meal. The meat becomes tender on its own, and the noodles soak up all the deep flavor from the sauce.
What I like most is how effortless it feels in real life. There is no need for constant checking or extra steps, just slow cooking that does the work for you.
It’s the kind of recipe that turns an ordinary day into a warm, ready-to-serve dinner the moment you walk through the door.
Ingredients
2 lbs Beef Stew Meat, cut in bite sizes
2 Tsp Olive Oil
2 cans Campbell’s Cream of Mushroom Soup
3 TBSP Worcestershire sauce
1/2 white onion diced
One Beef Boullion cube
1/2 block of Cream Cheese
1/2 cup of Sour Cream
1 bag egg noodles
Directions
- Season meat with some salt and pepper. Saute stew meat and onions in a pan with 2 tsp of Olive Oil until onions are translucent and beef is browned. Set aside.
- In the crock pot mix the Cream of Mushroom Soup and Worcestershire. Add boullion cube.
- Add browned beef and onion mixture.
- Set crock pot on low for 6 hours.
- After 5 1/2 hours, add in cream cheese and sour cream. Let it cook for another half hour on low.
- Cook egg noodles according to package and drain.
- Mix egg noodles into the crock pot mixture and serve.
Notes
- If you will not be home at the 5 1/2 hour mark you can mix the cream cheese and sour cream when you can. If sauce is too thick, you can add a little milk to thin to your desired thickness.