Crock Pot Beef Stroganoff With Creamy Mushroom Sauce
By Lena Vasquez
Cook
360 min
Total
360 min
Servings
6
Level
Easy
Prep the beef-and-soup base in the slow cooker, then keep egg noodles separate until serving or storing leftovers. This Crock Pot beef stroganoff makes six portions, pairing tender beef with a thick, creamy sauce that has rich beef and mushroom flavor.
Golden Mushroom soup supplies darker color and a beefier note, while cream of mushroom soup builds the creamy base. Chuck or stew meat, half a packet of onion soup mix, bouillon, water, and garlic cook together; optional onion and drained mushrooms can join them. The soups are used condensed, without added water, so the small measured water is enough at the start. Cream cheese and sour cream are reserved for the end.
After six hours on low, the beef should pull apart easily with a fork and the sauce should look darker and thickened. Add room-temperature cream cheese first and stir until it melts, then add sour cream and taste before salting. The usual trouble is adding dairy too early, or adding sour cream before cream cheese, which can leave the sauce separated or curdled.
Serve the beef mixture over separately boiled egg noodles, or add cooked noodles just before serving. For leftovers, keep noodles apart from the sauce so they do not absorb the liquid. The article notes that the stroganoff keeps up to four days refrigerated and can be frozen without noodles.
Why you'll love this recipe
- The sauce and beef can be cooked ahead, while noodles stay separate, so assembled portions avoid the softened, sauce-soaked texture described in the recipe.
- Refrigerated stroganoff keeps up to four days without noodles, giving lunch or dinner portions a ready-made base that tastes better on day two.
- Freeze individual sauce-and-beef portions for up to three months, then thaw overnight and warm slowly, leaving freshly cooked noodles to handle serving day.
- Cooking low for six hours makes the main component hands-off, so a batch can run while other meal-prep tasks are finished.
- Separate noodle cooking lets each portion receive sauce as needed, preventing the pasta from absorbing liquid and turning mushy during storage or holding.
- The recipe yields six servings, and tender chuck pieces plus condensed soups create a substantial make-ahead dinner that reheats in one saucepan.
Ingredients
- •1 can Campbell's Golden Mushroom soup
- •1 can cream of mushroom soup
- •0.5 packet dry onion soup mix
- •1 beef bouillon cube
- •0.5 cup water (plus 2 tablespoons cold water if using optional cornstarch thickener)
- •1 clove garlic (minced or smashed)
- •1 lb stew meat (chuck preferred; cut into roughly 1/2-inch pieces)
- •0.5 cup chopped onion (optional)
- •1 can mushrooms (drained; optional)
- •4 oz cream cheese (softened to room temperature)
- •sour cream (a heaping dollop)
- •1.5 packages wide egg noodles
- •salt (to taste)
- •pepper (to taste)
- •1 tbsp cornstarch (optional, for thickening a thin sauce)
Instructions
- 1
Add the stew meat, Golden Mushroom soup, cream of mushroom soup, onion soup mix, bouillon cube, water, garlic, and optional onion and mushrooms to the slow cooker. Stir to coat the meat in the soup mixture.
- 2
Cover and cook on low for 6 hours. Avoid lifting the lid during cooking.
- 3
Right before serving, add the softened cream cheese and stir until completely melted and the sauce has thickened.
- 4
Stir in the sour cream. Taste and season with salt and pepper if needed.
- 5
Cook the egg noodles on the stovetop according to package directions and drain well.
- 6
Spoon the beef stroganoff over the cooked egg noodles, or stir cooked noodles into the slow cooker just before serving.
- 7
If the sauce is still runny after adding cream cheese, whisk the cornstarch with the cold water and stir it into the cooker. Remove the lid, cook on high for 10 additional minutes, and serve.
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