Crockpot Beef Stroganoff
Crockpot Beef Stroganoff is a hearty, comforting dish that’s perfect for those nights when you crave a rich, creamy, and savory meal without spending hours in the kitchen. Made with tender chuck or rump roast, seasoned to perfection, and slow-cooked with mushrooms, onions, and a blend of savory seasonings, this recipe takes all the traditional flavors of stroganoff and makes them even easier. Adding cream cheese and sour cream at the end gives it that classic creamy texture. Serve it over egg noodles for a filling and satisfying dinner the whole family will love.
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Why You’ll Love This Recipe
- Effortless Cooking: The crockpot does all the work, making it a perfect meal for busy days.
- Melt-in-Your-Mouth Beef: Slow cooking the chuck or rump roast ensures tender, juicy meat every time.
- Rich, Creamy Sauce: The combination of cream cheese, sour cream, and seasonings creates a luscious, savory sauce.
- Family-Friendly: A comforting dish that even picky eaters will enjoy.
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Ingredients Needed to Make Crockpot Beef Stroganoff
- Chuck or rump roast
- Kinders Buttery Steakhouse seasoning
- Badia Complete seasoning
- Beef stock
- Beef bouillon base
- Campbell’s can of French onion soup
- Lipton onion soup mix
- Fresh or dried thyme
- Paprika
- Small yellow onion, sliced
- Green onion, diced
- Mushrooms
- Worcestershire sauce
- Cream cheese, softened
- Sour cream
- Egg noodles
Directions to Make Crockpot Beef Stroganoff
Optional Step: For extra flavor, brown the roast in a skillet over medium-high heat before adding it to the crockpot. You can keep it whole or cut it into cubes.
- Prepare the Crockpot: Season the roast with Kinders Buttery Steakhouse and Badia Complete seasoning. Place it in the crockpot along with the beef stock, beef bouillon base, French onion soup, Lipton onion soup mix, thyme, paprika, sliced yellow onion, diced green onion, mushrooms, and Worcestershire sauce.
- Slow Cook: Cover the crockpot and cook on high for 4-6 hours or on low for 8-9 hours, until the meat is tender and easy to shred.
- Finish the Sauce: Cook the egg noodles according to package instructions and set them aside. Once the beef is done cooking in the crockpot, add the softened cream cheese and sour cream. Stir until the sauce is smooth and creamy.
- Combine: Add the cooked egg noodles to the crockpot. Mix everything together until the noodles are fully coated in the sauce.
- Serve: Serve hot and enjoy this creamy, comforting beef stroganoff!
Commonly Asked Questions
Can I use a different cut of beef?
Yes! Beef stew meat or even short ribs can work well in this recipe. Just ensure it’s a cut that benefits from slow cooking for maximum tenderness.
Can I add vegetables to this dish?
Absolutely! Adding sliced carrots or peas towards the end of the cooking time can be a great way to include more veggies.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat, adding a splash of beef broth if the sauce becomes too thick.
Can I make this dish dairy-free?
You can substitute the cream cheese and sour cream with dairy-free alternatives, like plant-based cream cheese and coconut cream. The flavor will change slightly, but it will still be creamy and delicious.
Do I have to brown the meat before adding it to the crockpot?
Browning the meat adds extra flavor, but it’s not strictly necessary. If you’re short on time, you can skip this step and still have a delicious stroganoff.
Crockpot Beef Stroganoff
Ingredients
- 3-4 lb chuck or rump roast
- Kinders Buttery Steakhouse
- Badia Complete seasoning
- 1 box Beef stock
- 1 tbsp beef bouillon base
- Campbells can of French onion soup
- 1 packet Lipton onion soup mix
- fresh or dried thyme
- paprika
- 1 small yellow onion sliced
- ½ bunch green onion diced
- 1 pint of mushrooms
- 2 tbsp Worcestershire sauce
- ½ block cream cheese softened
- 8 oz sour cream
- egg noodles
Instructions
- Prepare the Crockpot: Season the roast with Kinders Buttery Steakhouse and Badia Complete seasoning. Place it in the crockpot along with the beef stock, beef bouillon base, French onion soup, Lipton onion soup mix, thyme, paprika, sliced yellow onion, diced green onion, mushrooms, and Worcestershire sauce.
- Slow Cook: Cover the crockpot and cook on high for 4-6 hours or on low for 8-9 hours, until the meat is tender and easy to shred.
- Finish the Sauce: Cook the egg noodles according to package instructions and set them aside. Once the beef is done cooking in the crockpot, add the softened cream cheese and sour cream. Stir until the sauce is smooth and creamy.
- Combine: Add the cooked egg noodles to the crockpot. Mix everything together until the noodles are fully coated in the sauce.
- Serve: Serve hot and enjoy this creamy, comforting beef stroganoff!
