Crockpot Beef Stroganoff
This Crockpot Beef Stroganoff is the ultimate comfort food, bringing together tender, flavorful beef with a rich, creamy sauce that's perfect for soaking into egg noodles. The slow cooker makes this dish incredibly easy, allowing you to set it and forget it while the beef and seasonings meld together into a delicious, savory meal. With minimal prep and simple ingredients, this stroganoff is sure to become a family favorite on busy weeknights or cozy weekends.
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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!
Notes
Optional: brown meat in skillet, whole or cubed.
