Description
A creamy and comforting beef stroganoff made effortlessly in a Crock Pot that allows you to enjoy rich flavors without the hassle.
Ingredients
Scale
- 2 pounds stew beef or chuck roast (cut in chunks)
- 1 cup beef broth (low sodium)
- 1 medium onion, diced
- 3–4 garlic cloves, minced
- 1 can (about 10.5 ounces) cream of mushroom soup
- 2 teaspoons Dijon or yellow mustard
- 1 tablespoon Worcestershire sauce
- 8 ounces sliced mushrooms
- 8 ounces cream cheese (cubed)
- Salt & pepper (season to taste)
- Optional: 1 cup sour cream, for serving
Instructions
- Place the raw beef into the Crock Pot.
- Add the diced onion, minced garlic, and sliced mushrooms.
- Pour in the beef broth, mustard, Worcestershire sauce, and cream of mushroom soup.
- Season with salt and pepper.
- Cover and cook on low for 7–8 hours or high for 4–5 hours.
- When the beef is fork-tender, cube the cream cheese and add it to the pot. Let it melt for about 10 minutes.
- Stir until smooth, adding optional sour cream if desired.
- Serve over egg noodles, mashed potatoes, or cauliflower mash.
Notes
For extra creaminess, cube cream cheese small and add it after the beef is cooked. To thicken a thin sauce, stir in cornstarch mixed with water.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg