Go Back

Crockpot Beef Stroganoff

Print Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6
Course: dinner, Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 pounds 907 g trimmed beef stew meat or trimmed chuck roast, cut into bite-size cubes
  • 12 ounces 340 g fresh white button mushrooms, cleaned and sliced
  • 2 Tbsp about 18 g minced fresh garlic
  • 1½ cups 355 ml beef broth or stock
  • 2 Tbsp 30 ml red wine, optional
  • 1 Tbsp 15 ml Worcestershire sauce
  • 1 Tbsp 15 ml Dijon mustard
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • 2 Tbsp dried parsley
  • ½ tsp dried thyme
  • 6 Tbsp about 48 g all-purpose flour
  • 1 bay leaf
  • 4 ounces 113 g full-fat block cream cheese, softened to room temperature
  • 8 ounces 227 g full-fat sour cream, brought to room temperature
  • Fine salt and freshly ground black pepper to taste after cooking
  • 12 ounces 340 g dried egg noodles

Method
 

  1. Place the thawed cubed beef, sliced mushrooms, and minced garlic in a 6-quart or larger slow cooker.
  2. Whisk together the broth, optional wine, Worcestershire sauce, Dijon mustard, garlic powder, onion powder, dried parsley, thyme, and flour. Pour over the beef and mushrooms, add the bay leaf, and stir.
  3. Cover and cook on LOW for 8–10 hours, checking at eight hours. The beef should be fork-tender but should still retain recognizable pieces.
  4. About 20 minutes before serving, add the softened cream cheese and cover for 10 minutes. Stir until smooth, add the room-temperature sour cream, cover, and heat on LOW for several more minutes without allowing the sauce to boil vigorously.
  5. Meanwhile, cook and drain the egg noodles according to their package directions. Remove the bay leaf, season the stroganoff with salt and pepper to taste, and serve it over the hot noodles.