Recipes, meal planning ideas and more. Delivered from our family to yours.
To manage your email preferences, click here.
There's no argument that Beef Stroganoff is a comfort food classic. We will argue, though, that Slow Cooker Creamy Beef Stroganoff is the easiest way to make it! Add all of your raw ingredients to the cooker with some cream of mushroom soup and beef broth, set it and leave. Everything gets infused with flavor as it simmers in the rich, creamy soup and broth mixture. All you have to do is stir in the sour cream at the end for that true Stroganoff flavor and boil some egg noodles for serving. If you want to add an extra layer of flavor, you can brown the beef first- see the tip below for how. But that's just an option, since this Slow Cooker Creamy Beef Stroganoff is delicious as is!
Stir the soup, broth, Worcestershire and garlic in a medium bowl.
Place the mushrooms and onions into a 6-quart slow cooker. Top with the beef. Season the beef with salt and pepper. Pour the soup mixture over the beef.
Cover and cook on LOW for 8 to 9 hours or until the beef is fork-tender. Cook and drain the noodles according the package directions during the last 20 minutes of the cooking time. Stir the sour cream in the cooker. Season to taste. Serve the beef mixture with the noodles. Serve sprinkled with chopped fresh parsley, if desired.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.