Beef stroganoff was something my husband grew up on but I had never even tried. I found out at her house that it was his favorite and I decided I wanted to keep it around for future meals so I gave it a try. I think this recipe is most wonderful due to the fact that it gets cooked in the Crock Pot. I love those set it and forget it kind of meals. You can’t go wrong with a good old slow cooker beef stroganoff. Plus, you can set the pot to warm after the meal is done cooking and it’ll keep delicious until dinnertime. Awesome! I hope you all enjoy this wonderful recipe as much as I do.
Check out what our friends over at Carl’s Bad Cravings had to say about this recipe:
“Ultra rich and creamy Slow Cooker Beef Stroganoff (without any “cream of” anything!) made extra easy in the crockpot for crazy tender meat, and the most amazingly flavorful cream sauce with hardly any effort! This beef stroganoff is great for busy weeknights or I love serving it for special occasions or holidays (like Christmas) because it is so easy, make ahead and stress free but tastes completely gourmet!”
She is completely true. This dish looks, super gourmet when it is being served and tastes so fancy. You are going to love how easy this one is.
2 lbs top sirloin cut into thin strips then 2” pieces*
1 teaspoon salt
1/2 teaspoon pepper
1 large onion, chopped
4-6 garlic cloves, minced
10 oz. cremini mushrooms, sliced
8 oz. Philadelphia cream cheese, softened
1/2 cup Daisy sour cream, room temperature
16 oz. egg noodles (or more if you love noodles)
Beef Gravy Broth
4 cups Swanson beef broth
1/2 cup Gold Medal all-purpose flour
1 tablespoon ketchup
1 tablespoon Worcestershire sauce
1 tablespoon beef bouillon (powder or base)
1 1/2 teaspoons Dijon mustard
1 tsp EACH sugar, dried parsley, paprika (I used a handful of chopped FRESH parsley as it was what I had on hand.)
1/2 teaspoon dried oregano
1/4 tsp EACH dried thyme, red pepper flakes
While meat is still on the cutting board, toss it with 1 teaspoon salt and 1/2 teaspoon pepper. Add meat, onions and garlic to slow cooker. You can add mushrooms now or halfway through cooking if you like firmer mushrooms (I add mine halfway through).
Whisk all of the Beef Gravy Broth ingredients together in a medium saucepan until flour is mostly dissolved. Bring to a boil then reduce to a simmer until thickened to the consistency of gravy. It might seem thick but will thin as moisture is released from the mushrooms, onions and meat. Add to slow cooker and stir until evenly combined.
Cook on HIGH for 4-6 hours or on LOW for 8-10 hours. Beef is ready when it is melt in your mouth tender. Once tender, stir in cream cheese until melted followed by sour cream until combined.
Serve with egg noodles and additional sour cream.
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Quick Tip: Use partially frozen meat to slice. It is much easier!
Thanks again to Carl’s Bad Cravings for this amazing recipe.