Crockpot Beef Stroganoff

Slowly cooked stew meat in a creamy mushroom sauce served over egg noodles — an easy, comforting crockpot meal that everybody loves.

Details

Cuisine	American
Servings	6–8
Prep Time	5 minutes
Cook Time	8 hours
Total Time	8 hours 5 minutes

Equipment

• 6–8 qt crockpot

Ingredients

Ingredient	Imperial	Metric
Stew meat	2.5 lbs	1.1 kg
Campbell's Golden Mushroom Soup	2 (10.5 oz) cans	2 (300 g) cans
Water	1/2 cup	120 ml
Small onion, diced	1	1
Worcestershire sauce	1 tbsp	15 ml
Garlic powder	1 tbsp	1 tbsp
Salt and pepper	to taste	to taste
Cream cheese, room temperature and cubed	8 oz	225 g
Egg noodles, cooked	1 lb	450 g

Instructions

1. Add the stew meat to the crockpot and season with salt, pepper, and garlic powder. Stir until the meat is evenly coated.
2. Add the cans of Golden Mushroom Soup. Add the water to the empty cans, swirl to loosen any soup stuck to the sides, and add to the crockpot.
3. Add the diced onion and Worcestershire sauce. Stir everything together.
4. Place the lid on top and set the crockpot to low for 8 hours.
5. At the 7.5 hour mark, add the cubed cream cheese and stir. Let it cook with the meat for the last 30 minutes.
6. Once the 8 hours is up, stir the meat together one last time, breaking any large chunks of stew meat into smaller pieces and smoothing out any clumps of cream cheese.
7. Stir in the cooked egg noodles, garnish with fresh parsley, serve warm, and enjoy.

Nutrition

Approximate values per serving (7 servings).

	Per Serving
Calories	660
Protein	40g
Carbs	55g
Fat	30g

Notes

• Cream of mushroom soup can be used in place of Golden Mushroom Soup. The flavor will be milder — add a bit more Worcestershire sauce to compensate.