Description
This Slow Cooker Beef Stroganoff is a creamy, comforting dish perfect for a hearty family meal. Featuring tender beef stew meat simmered with mushrooms and onion soup mix, and finished with a rich blend of sour cream, cream cheese, and heavy cream, this recipe offers rich flavors with an easy, hands-off slow cooking method. Serve over egg noodles for a classic stroganoff experience.
Ingredients
Scale
Main Ingredients
- 2 pounds beef stew meat
- 8 ounces mushrooms, sliced (optional)
- 2 packets (1 ounce each) Lipton onion soup mix
- 1 cup low sodium beef broth
- 1/4 cup Worcestershire sauce
Dairy Mixture
- 1/2 cup sour cream
- 5 ounces chive and onion cream cheese
- 2/3 cup heavy whipping cream
Seasoning
- Black pepper, to taste
Serving
- 12 ounces cooked egg noodles
Instructions
- Prepare the slow cooker: Spray the inside of a large 7-quart slow cooker with cooking spray to prevent sticking and make cleanup easier.
- Add main ingredients to slow cooker: Place the beef stew meat, sliced mushrooms (if using), Lipton onion soup mix, low sodium beef broth, and Worcestershire sauce into the slow cooker. Stir gently to combine.
- Cook on low: Cover the slow cooker with its lid and cook the mixture on low heat for 5 to 6 hours, allowing the beef to become tender and the flavors to meld.
- Prepare dairy mixture: In a medium bowl, whisk together sour cream, chive and onion cream cheese, and heavy whipping cream until smooth.
- Combine and season: After the slow cooking time, stir the dairy mixture into the beef mixture in the slow cooker. Season with black pepper to taste.
- Warm through: Cover with the lid again and let it warm for an additional 20 minutes until heated through and creamy.
- Serve: Spoon the stroganoff over cooked egg noodles and enjoy your comforting meal.
Notes
- You can omit mushrooms if you prefer a mushroom-free version.
- Use low sodium beef broth to better control salt levels in the dish.
- For thicker sauce, reduce the broth slightly before adding or cook uncovered toward the end.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
- Substitute Greek yogurt for sour cream for a lighter option, but add it off heat to prevent curdling.
