Prep Time: 10 mins | Cook Time: 8 hrs | Total Time: 8 hrs 10 mins | Yield: 10 Servings
Tender meat smothered in a delicious sauce! This Slow Cooker Beef Stroganoff is nothing but perfection! 8 hours of cooking time is so worth it once you have your first bite! You will surely enjoy this dish!
Ingredients:
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
8 oz. fresh mushrooms, sliced (or, 8 ounces of canned mushrooms, drained)
1 c sour cream
8 oz. of cream cheese, softened
1 recipe or packet of onion soup mix (our homemade recipe is easy!)
10.5 oz. condensed cream of mushroom soup
2½ lbs. beef stew meat
optional thickener: ½ tsp or 1 tbsp of cornstarch
optional garnish: fresh parsley or thyme
salt and black pepper to taste
Directions:
Apply cooking spray to the inside of a crockpot.
Put the onion soup mix, stew meat, mushroom slices, and cream of mushroom soup into the crockpot. Stir everything until well incorporated.
Cover and seal the crockpot, then cook everything for about 6 to 8 hours on a low setting.
Remove the cover 30 minutes before the cooking time ends, then add the softened cream cheese and sour cream. Stir until well blended. Season with salt and pepper. Dish out!
Sprinkle freshly chopped thyme or parsley over each serving to garnish.
Serve right away over rice or noodles. Enjoy!
Notes:
Combine 1 tsp of olive oil and 1/2 tsp of xanthan gum, then pour it into the crockpot. Stir until well blended. It will thicken the sauce.
Leftovers should be kept in the fridge. They can last up to 3 days. Reheat for a few minutes before serving again.
You can make this ahead of time. Just make sure to finish cooking it within 3 days.
Sour cream and cream cheese should be at room temperature before using them.
Feel free to use your preferred type of cream of soup for this recipe.
Nutrition Facts:
Serving: 10 servings, Calories: 420 kcal | Carbohydrates: 7.7g | Protein: 39.4g | Fat: 26.2g | Cholesterol: 145.3mg | Sodium: 610.7mg | Fiber: 0.7g | Sugar: 3.2g
Ingredients
- 8 oz. fresh mushrooms, sliced (or, 8 ounces of canned mushrooms, drained)
- 1 c sour cream
- 8 oz. of cream cheese, softened
- 1 recipe or packet of onion soup mix (our homemade recipe is easy!)
- 10.5 oz. condensed cream of mushroom soup
- 2½ lbs. beef stew meat
- optional thickener: ½ tsp or 1 tbsp of cornstarch
- optional garnish: fresh parsley or thyme
- salt and black pepper to taste
Instructions
Apply cooking spray to the inside of a crockpot.
Put the onion soup mix, stew meat, mushroom slices, and cream of mushroom soup into the crockpot. Stir everything until well incorporated.
Cover and seal the crockpot, then cook everything for about 6 to 8 hours on a low setting.
Remove the cover 30 minutes before the cooking time ends, then add the softened cream cheese and sour cream. Stir until well blended. Season with salt and pepper. Dish out!
Sprinkle freshly chopped thyme or parsley over each serving to garnish.
Serve right away over rice or noodles. Enjoy!
Notes
Combine 1 tsp of olive oil and 1/2 tsp of xanthan gum, then pour it into the crockpot. Stir until well blended. It will thicken the sauce. Leftovers should be kept in the fridge. They can last up to 3 days. Reheat for a few minutes before serving again. You can make this ahead of time. Just make sure to finish cooking it within 3 days. Sour cream and cream cheese should be at room temperature before using them. Feel free to use your preferred type of cream of soup for this recipe.
