Crockpot Beef Stroganoff
This creamy, comforting Crockpot Beef Stroganoff is a five-ingredient, no-fuss recipe that’s perfect for busy days or cozy Sunday dinners. Serve it over egg noodles, rice, or alongside your favorite veggies for a meal that’s sure to satisfy!
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Servings: 4
Ingredients
- 1 lb stew meat cut into bite-sized pieces
- 1 10.75 oz can cream of onion soup
- Substitute: 1 packet of Lipton dry onion soup mix + 1 extra can of cream of mushroom soup
- 1 10.75 oz can cream of mushroom soup (or cream of chicken soup)
- 8 oz egg noodles
- ½ cup sour cream
Optional:
- 4 oz can sliced mushrooms for extra texture
Instructions
Prepare the Crockpot:
- Place stew meat into the bottom of your crockpot. Add the cream of onion soup and cream of mushroom soup. Stir to combine.
Cook on Low:
- Cover the crockpot and cook on low for 3–4 hours, or until the meat is tender. If your crockpot runs hot, check at the 2.5-hour mark.
Prepare Noodles:
- While the stroganoff finishes cooking, prepare the egg noodles according to the package instructions. Drain and set aside.
Add the Sour Cream:
- Once the meat is fully cooked, stir in the sour cream until well combined. If you’re using mushrooms, add them now.
Serve and Enjoy:
- Spoon the beef stroganoff over the cooked egg noodles. Garnish with parsley if desired, and serve warm.
Notes
- Freezer-Friendly: Combine the stew meat, cream of onion soup, and cream of mushroom soup in a freezer bag. Freeze for up to 3 months. When ready to cook, toss the frozen ingredients into the crockpot and cook as directed. Add sour cream before serving.
- Thickening the Sauce: For a thicker sauce, mix 3 tsp of cornstarch or flour with ¼ cup of warm water. Stir into the crockpot during the last 30 minutes of cooking.
- Double the Recipe: If doubling the recipe, increase cooking time by 1–1.5 hours to ensure the meat is tender.