This Simple & Delicious Beef Stroganoff in the Slow Cooker is an easy, tasty classic. Tender beef blends with a creamy mushroom sauce—perfect as the best slow cooker beef stroganoff from your crockpot recipes, offering straightforward comfort with minimal effort.
Recipe Tips and Tricks
Use stew beef—pre-cut saves time; it softens perfectly in the slow cooker. Skip browning—keeps it simple; flavor still pops. Add sour cream last—avoids curdling; stir in after cooking. Use low heat—high can toughen meat; slow is foolproof. Cook noodles separately—prevents sogginess; keeps it deliciously firm.
Why You’ll Love This Recipe
Get ready to enjoy a meal that’s as easy as it is tasty with this Simple & Delicious Beef Stroganoff in the Slow Cooker—it’s the best slow cooker beef stroganoff from your crockpot recipes collection, making it your new favorite for a no-fuss, comforting dinner! This recipe is a breeze: tender stew beef simmers into a creamy mushroom sauce with almost no prep—just toss it in your crockpot and let it cook, delivering a hearty, delicious dish over egg noodles that’s perfect for any night. It’s the ultimate simple comfort food—minimal steps, a few hours of slow cooking, and you’ve got a warm, satisfying meal that’s big on flavor without any stress. Whether you’re feeding a family, craving a classic, or just want a dinner that practically makes itself, this one’s a total winner—tender, creamy, and guaranteed to make every bite a delightful, stress-free joy that keeps you smiling from start to finish!
Simple & Delicious Beef Stroganoff in the Slow Cooker
Tender beef in creamy sauce over noodles—slow cooker simple.
Ingredients
- 2 lbs stew beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 8 oz sliced mushrooms
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup beef broth
- 1 cup sour cream
- 12 oz egg noodles
- Salt and pepper to taste
Instructions
- Gear Up for a Simple Adventure: Alright, let’s dive into this easy, tasty treat—grab your crockpot, a cutting board, a knife, and a spoon! This beef stroganoff is about to make your day delicious and stress-free. Picture that creamy bowl—let’s get started with a big, excited grin lighting up our faces!
- Prep the Beef: Take your 2 lbs stew beef—pre-cut and ready to go! Imagine that tender goodness later—season with salt and pepper, feeling the excitement build as you toss it into the crockpot!
- Add the Onion: Chop 1 medium onion—toss it in with the beef. Picture that sweet flavor blending—stir it lightly, grinning at how simple this is already!
- Toss in Garlic and Mushrooms: Add 2 minced garlic cloves and 8 oz sliced mushrooms—imagine that warm, earthy taste coming together. Picture that hearty mix—give it a quick stir, dreaming of the creamy sauce ahead!
- Pour the Base: Spoon in 1 can cream of mushroom soup and 1 cup beef broth—stir gently to coat everything. Picture that savory magic starting—pop the lid on, feeling proud of this no-fuss setup!
- Set It to Cook: Turn your crockpot to low for 8 hours or high for 4 hours—imagine that beef getting tender while you relax. Picture the house filling with that cozy smell—let it simmer, grinning at the hands-off joy!
- Cook the Noodles: About 15 minutes before it’s done, boil a pot of water—cook 12 oz egg noodles per package (8-10 minutes). Picture those tender strands waiting—drain and set aside, feeling excited for the delicious finish!
- Cream It Up: When the timer’s up, lift the lid—marvel at that tender beef! Stir in 1 cup sour cream—imagine that creamy goodness tying it all together. Mix gently, tasting and tweaking salt and pepper, grinning at this simple perfection!
- Plate the Stroganoff: Spoon a big pile of egg noodles onto each plate—ladle that creamy beef and mushroom mix over the top. Picture that steamy, easy meal—make it look warm and inviting, feeling proud of this slow cooker win!
- Serve Your Delicious Treat: Present that gorgeous stroganoff—dig in slow, savoring the tender beef and rich sauce! Pair with a quick veggie or enjoy solo—relish every tasty bite with a big, happy grin, feeling that slow cooker simplicity warm your soul!
Notes
- No browning—skipping keeps it simple; soup adds plenty of flavor!
- Sour cream last—adding early curdles it; stir in at the end!
- Low heat—high can toughen beef; slow keeps it tender!
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 400Total Fat 17gSaturated Fat 7gTrans Fat 1gUnsaturated Fat 8gCholesterol 145mgSodium 518mgCarbohydrates 20gFiber 2gSugar 5gProtein 42g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
Stew beef is the star—2 lbs (64g protein, 40g fat, 680 kcal) tenderizes effortlessly. Onion flavors—1 medium (11g carbs, 40 kcal) adds sweet depth. Garlic boosts—2 cloves (1g carbs, 5 kcal) simple warmth. Mushrooms enrich—8 oz (5g carbs, 2g protein, 25 kcal) earthy taste. Cream of mushroom soup simplifies—1 can (10.5 oz, 10g carbs, 10g fat, 150 kcal) creamy base. Beef broth thins—1 cup (1g protein, 10 kcal) savory touch. Sour cream finishes—1 cup (12g carbs, 40g fat, 450 kcal) smooth richness. Egg noodles pair—12 oz dry (90g carbs, 15g protein, 480 kcal) easy bed.
Variations and Substitutions
Swap stew beef with ground beef—2 lbs (70g protein, 50g fat), faster but less tender. Use onion powder instead of onion—1 tsp (2g carbs), quicker flavor. Sub garlic with garlic powder—½ tsp (negligible macros), simpler pinch. Replace mushrooms with canned mushrooms—8 oz (5g carbs), softer texture. Use Greek yogurt for sour cream—1 cup (10g carbs, 20g fat), lighter option. Swap cream of mushroom with cream of chicken—1 can (10g carbs), different twist. Add peas—1 cup (15g carbs), for sweetness. Serve over rice—2 cups cooked (90g carbs), instead of noodles.
Storage Options
Store in an airtight container in the fridge—keeps well for 3-4 days; reheat gently to avoid curdling. Freeze without noodles for up to 3 months—cool completely, store in freezer bags; thaw overnight in fridge, reheat on stove. Store cooked noodles separately—up to 3 days in fridge; toss with oil to prevent sticking.
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