Slow Cooker Beef Stroganoff

Author: Annette (•‿•)

Tender, slow-cooked beef and mushrooms in a rich, creamy brown sauce served over egg noodles. A hearty, satisfying comfort food favorite with very little hands-on preparation. Super simple. Super delicious!

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Prep Time:10

Slow Cooker:8

Total Time:8 10

Course: Condiments, Main Course

Cuisine: American, European, Russian-Inspired

Keyword: Beef and Mushrooms, Comfort Food, Creamy, Easy to Make, Make Ahead, Noodles, Slow Cooker

Servings:

Calories: 629cal

Equipment

Ingredients

2 pounds chuck roast
1 Large onion, chopped
1 tablespoon Worcestershire sauce
1 packet Lipton Onion Soup Mix
2 12-ounce cans mushroom pieces and stems, drained
1 10½-ounce can condensed cream of mushroom soup
8 ounces cream cheese, cubed
3 tablespoons all-purpose flour
½ cup water
¾ cup heavy cream
12 ounces egg noodles, cooked according to package directions
Salt and pepper to taste

Optional Garnishes

Chopped fresh parsley
Sour cream

Instructions

Lightly coat the inside of the slow cooker with nonstick cooking spray.
Place the chuck roast in the slow cooker. Drizzle with Worcestershire sauce and sprinkle the onion soup mix evenly over the roast.
Add the chopped onion, mushrooms, cream cheese, salt, and pepper. Spoon the cream of mushroom soup over the ingredients, spreading it evenly across the top.
Cover and cook on low for 7 hours or until the beef becomes tender.
Uncover, stir the ingredients, and add the heavy cream.
In a small bowl, whisk the flour and water together until smooth. Stir the mixture into the slow cooker.
Cover and continue cooking for another 1–2 hours, stirring occasionally, until the beef is fork-tender and the sauce has thickened.
Shred the beef into bite-sized pieces using two forks or meat shredding claws. Stir into the sauce.
Prepare the egg noodles according to the package directions.
Spoon the stroganoff over the cooked egg noodles.
Garnish with fresh parsley or a dollop of sour cream, if desired.

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