I love some comfort foods when it’s cold out and this slow cooker beef stroganoff is just that! It’s a combination of tender beef and a cream cheese and mushroom sauce over egg noodles that will leave you asking for seconds! Plus…it’s easy! This meal is on regular rotation with this slow cooker taco soup recipe!
Slow cooker beef stroganoff ingredients:
1 lb beef stew meat
1 white onion
1 teaspoon garlic salt
8 ounces cream cheese
2 cans cream of mushroom soup
1 cup milk
3 tablespoons Worcestershire sauce
1 package egg noodles
Slow cooker beef stroganoff directions:
Slice up about half of the onion and place it in a pan and cook with your beef stew meat. Sprinkle all of the garlic salt over the meat and onion. Fry until the onion is nearly translucent and the meat is browned on the outside, but not cooked all of the way through.
In the slow cooker, mix the cream cheese, cream of mushroom soup, milk, and Worcestershire sauce until most of the lumps are gone.
Pour in the meat and onion mixture, put the lid on the slow cooker, and cook on low for 4-6 hours, stirring once about half way through the cooking time.
About 20 minutes before you plan to eat, boil water and prepare the egg noodles according to the directions on the egg noodle package. Drain the noodles well, scoop desired amount onto each place, and top with the stew meat and cream cheese mixture from the slow cooker.
I made this beef stroganoff recipe after seeing it online at Americantimesfood.com and am so glad I tried it – we LOVED it and think this is the best slow cooker beef stroganoff recipe!
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Tags: Crock Pot