Crockpot Beef Stroganoff with Cream of Mushroom Soup
This crockpot beef stroganoff with cream of mushroom soup is an easy creamy slow cooker dinner that works well for busy weeknights and feels like a classic homemade meal.
Ingredients
- 1 1/2 pounds chuck roast cut into 1-inch cubes
- 1 onion finely diced
- 1 can cream of mushroom soup
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3/4 cup sour cream
- 8 ounces egg noodles cooked separately
- 1 teaspoon dried parsley optional
Instructions
- Add the beef and diced onion to the slow cooker. Add the mushrooms on top.
- Add the cream of mushroom soup, beef broth, Worcestershire sauce, garlic powder, salt, pepper, and parsley. Stir gently to combine.
- Cover and cook on Low for 6-8 hours or High for 4-5 hours, until the beef is fork-tender.
- Stir in the sour cream during the last 15–30 minutes of cooking and let it warm through.
- Cook egg noodles according to package directions and serve the stroganoff over the noodles.
Notes
- For best texture, add sour cream at the end of cooking.
- Store leftovers in the refrigerator for up to 4 days.
- Freeze the beef mixture without noodles for up to 2 months.
- Add a splash of broth or cream when reheating if needed.
Nutrition
Calories: 452kcalCarbohydrates: 34gProtein: 31gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 130mgSodium: 850mgPotassium: 648mgFiber: 2gSugar: 3gVitamin A: 221IUVitamin C: 2mgCalcium: 75mgIron: 4mg
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