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It was a cold, rainy day. The kind of day that screams slow cooker. Since I work from home I get to enjoy the aroma of a great dish cooking all day long. By dinner time I’m starving and anticipating that first bite. I’d been wanting to make a beef stroganoff for a while. An easy version, in the slow cooker. This recipe for slow cooker beef stroganoff fit the bill perfectly. The end result is creamy, beefy, and delicious. The beef gets super tender after hours in the slow cooker. The flavors run deep in every bite. This is not same ho-hum dish here.
Easy Delicious Comfort Food
This slow cooker beef stroganoff could not possibly be any easier to make. It is perfect over egg noodles. I like a lot of sauce when noodles are involved. This dish makes plenty of delicious sauce. It would be great also over rice. And there’s plenty of gravy for that, too!
I recommend having a few slices of toasted French bread around for moments after you polish off this dish. The bread makes for the perfect ‘clean up’, sopping up all of any leftover gravy there might be. Them’s some of the best bites possible!
- Generous Capacity: 7-quart slow cooker that…
- Cooking Flexibility: High or low slow cooking…
Kinda Not Optional
I put browning the stew meat as optional in the recipe. Some folks are after a ‘slow cooker only’ dish. Without the browning, that’s exactly what this is. Personally, I really like to brown my meat first before adding it. No matter what the dish it. I want that texture that I don’t get from a crockpot. And I want that color that I don’t get from a crockpot. It also gives me the opportunity to drain off some of the cooked fat, versus having to scrape it off the top of the crockpot. And it tastes better in my opinion!
Also try my slow cooker pot pie.
Slow Cooker Beef Stroganoff
Equipment
Ingredients
- 2 cans Golden Mushroom soup
- 1 large onion diced
- 3 tablespoons Worcestershire sauce
- ½ cup water
- 1 teaspoon garlic salt
- ½ teaspoon paprika
- 2 pounds stew meat cubed
- kosher salt to taste
- ground black pepper to taste
- 8 ounces cream cheese cubed
- Wide Egg Noodles cooked, for serving
Instructions
- Add soup, onion, Worcestershire, water, garlic salt and paprika to the slow cooker. Stir.
- Add meat and stir. (Optional: brown the meat in a skillet with a splash of oil first. I prefer to do this).
- Cook on low for 8 hours.
- Season with salt and pepper to taste.
- Increase heat to high.
- Add the cream cheese and stir to melt, about 10 minutes.
- Serve over cooked egg noodles.
Notes
Nutrition
- Package Includes: Six (6) Reynolds Kitchens Slow…
- Easy Cleanup: These strong, reliable slow cooker…