Slow Cooker Beef Stroganoff
This slow cooker beef stroganoff is creamy, savory, and perfect for busy weeknights. Tender beef in a rich mushroom sauce served over egg noodles.
Ingredients
Main Ingredients
- 2 lb Cubed beef stew meat
- 1 can Condensed cream of mushroom soup (10.75 oz)
- 0.5 cup Onion, chopped
- 0.5 cup Water
- 1 Tbsp Worcestershire sauce
- 4 oz Cream cheese Lightly softened
- 3 cups Egg noodles, cooked
Optional Ingredients
- Chopped green onion For topping
- Black pepper To taste
- Sliced mushrooms Add for more mushroom flavor
- Sour cream Swap for cream cheese, stirred in at the end
- Beef broth Swap for water for deeper flavor
- 0.5 tsp Garlic powder
Instructions
Preparation
- If your beef pieces are very large, cut them into bite-size chunks so they cook evenly.
- Chop onion and set aside.
- Lightly soften cream cheese by leaving it at room temperature for 10 minutes.
Mixing / Assembling
- In the slow cooker, add: beef, cream of mushroom soup, chopped onion, water, and Worcestershire sauce.
- Stir until the soup is loosened and everything is coated evenly.
- Cover with the lid.
Cooking / Baking
- Cook until beef is tender but still holds its shape (4 hours on High or 8 hours on Low).
- About 15 minutes before serving, cook egg noodles in salted water until tender, then drain.
Resting / Finishing
- Stir cream cheese into the hot stroganoff until fully melted and creamy.
- Taste and adjust seasoning, often adding black pepper.
- Serve over hot egg noodles and sprinkle with green onion if using.
Notes
Tip for best texture: Don’t overcook beyond 'tender'. Use beef broth instead of water, or add sliced mushrooms for extra depth. Stir in cream cheese at the end for the smoothest sauce.