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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!
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.
Nutrition
Nutritional values are approximate.
