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Crock Pot Beef Stroganoff

Crock Pot Beef Stroganoff

The ultimate comfort food, Crock Pot Beef Stroganoff is a creamy, hearty dish that will satisfy your cravings. With tender beef, flavorful mushrooms, and a rich sauce, it's the perfect easy weeknight dinner. Make it tonight and enjoy a warm, satisfying meal.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs Top Sirloin Cut into thin strips
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 1 large Onion Chopped
  • 4-6 cloves Garlic Minced
  • 10 oz Cremini Mushrooms Sliced
  • 4 oz Cream Cheese Very soft, full fat is less likely to curdle
  • 1/2 cup Sour Cream Room temperature, full fat is less likely to curdle
  • 16 oz Egg Noodles Or more if you love noodles
  • 4 cups Beef Broth
  • 1/2 cup All-Purpose Flour Plus 2 tablespoons
  • 1 tablespoon Ketchup
  • 1 tablespoon Worcestershire Sauce
  • 1 tablespoon Beef Bouillon Powder or base
  • 1 1/2 teaspoons Dijon Mustard
  • 1 teaspoon Sugar
  • 1 teaspoon Dried Parsley
  • 1 teaspoon Paprika
  • 1/2 teaspoon Dried Oregano
  • 1/4 teaspoon Dried Thyme
  • 1/4 teaspoon Red Pepper Flakes

Equipment

  • Large Pot
  • Slow Cooker
  • Saucepan
  • Frying pan
  • Wooden Spoon
  • Chef's Knife
  • Whisk

Method
 

  1. 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 lightly greased slow cooker. You can add mushrooms now for softer mushrooms or halfway through cooking for firmer mushrooms (I add mine halfway through).
  2. Whisk all of the cold Beef Gravy Broth ingredients together in a medium saucepan off-heat until the flour is mostly dissolved. Bring to a boil then reduce to a simmer until thickened to the consistency of thick gravy. It may seem extra thick but will thin as moisture is released from the mushrooms, onions, and meat.
  3. Add to slow cooker and stir until evenly combined. Cook on HIGH for 3-5 hours or on LOW for 7-9 hours. Beef is ready when it is melt-in-your-mouth tender.
  4. Once tender, stir in cream cheese until melted followed by sour cream until combined. Serve with egg noodles and additional sour cream, salt, and pepper if desired. Thin with milk for a thinner sauce if desired.

Notes

  • You can substitute: beef chuck roast for the top sirloin. Again, partially freeze before slicing.
  • Mushrooms: The mushrooms are optional. If you like melt-in-your-mouth mushrooms then add them at the beginning of cooking. If you prefer firmer mushrooms then add them halfway through cooking.
  • Cream Cheese: I recommend full fat cream cheese as it is less likely to curdle. Soften your cream cheese first otherwise it is much harder to fully dissolve and will leave lumps of cream cheese in the gravy.
  • Sour Cream: Room temperature and full fat sour cream is less likely to curdle.
  • Gravy consistency: The gravy should seem thick at first but will thin to the perfect consistency as moisture is released from the mushrooms, onions, and meat.
  • Tenderness: Your beef is ready when it is melt-in-your-mouth tender. If it is not tender, it just needs to cook longer. Even 30 minutes can make a big difference in tenderness.
  • Additional sour cream: Stir in additional sour cream if desired for more tangy sour cream taste.
  • Delicious on: This Crock Pot Beef Stroganoff sauce is not only delicious on egg noodles, but try it on mashed potatoes, baked potatoes, and rice!