After spending the last week in New York for work and eating out every night (some review posts coming!) I'm happy to be back in the kitchen cooking. This crock pot beef stroganoff recipe is the perfect cold weather comfort food. Making it in the crock pot is so easy. You simply throw all the ingredients in, go about your day and it's done just in time for dinner! Ideal for Sunday's when you have lots to get done before a busy work week or even during the work week. You can start it before you leave for the day, and it's done after work!
You will need cream of mushroom soup, beef broth, Worcestshire sauce, yellow onion, garlic, stew meat, salt, pepper, paprika, dill, mushrooms (I use Cremini), cream cheese, dijon mustard (optional), wide egg noodles and parsley.
Add soup, beef broth, Worcestshire and spices to your crock pot. Use a whisk to combine well.
Add your onion and garlic and whisk again until well combined.
Add beef and stir to combine. Cover and cook on low 8-10 hours or high 6 hours. Once done break up meat with the back of a spoon or wooden spatula. You don't need to remove it from the crock pot.
Stir in your chopped mushrooms.
Add cream cheese. Room temperature works best. I also like to cut it in half or into three chunks so it melts and combines easier. Add the dijon mustard now if you're using it. Cover again. Meanwhile bring a pot of water to boil and cook egg noodles according to package directions.
Serve over egg noodles and top with parsley. This dish is so creamy, flavorful and delicious. Enjoy! And don't forget to watch the Victoria's Secret fashion show tonight!
- 2 cans cream mushroom soup
- ½ cup beef broth
- 2 tbsp. Worcestershire sauce
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 2 lbs stew meat
- 1 teaspoon salt
- 1 teaspoon pepper
- ¼ teaspoon paprika
- ¼ teaspoon dill
- 1½ cups cremini mushrooms, chopped
- 8 oz cream cheese (regular or reduced fat), room temperature
- ¼ teaspoon dijon mustard (optional)
- 12 oz wide egg noodles
- fresh parsley, to top
- Add soup, broth, Worcestershire and spices to crock pot. Use whisk to combine.
- Add onions and garlic and whisk again to combine.
- Add meat and stir to combine.
- Cover and cook 8-10 hours on low or 6 on high.
- Once done break up meat with the back of a spoon or wooden spatula. You don't need to remove it from the crock pot.
- Add mushrooms and stir.
- Add cheese and dijon mustard. Stir. Cover.
- Prepare egg noodles according to package directions. Strain. Don't rinse.
- Serve over egg noodles.
- Top with fresh parsley.
Susan
I just made this for the 2nd time this evening. So good and easy!
Laura Lee
That's great! I'm so glad you enjoyed it!