Description
A rich and comforting crockpot beef stroganoff made with tender stew meat, creamy mushroom sauce, and egg noodles. Perfect for an easy, slow-cooked family meal.
Ingredients
- 1 pound egg noodles, cooked
- 2.5 pounds stew meat
- 2 (10.5 oz) cans Campbell’s Golden Mushroom Soup
- 1/2 cup water
- 1 small onion, diced
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
- 1 tablespoon garlic powder
- 8 oz cream cheese, room temperature and cubed
Instructions
- Add the stew meat to the crockpot and season with salt, pepper, and garlic powder. Stir until evenly coated.
- Add the Golden Mushroom Soup. Pour water into the empty cans, swirl to loosen remaining soup, and add to the crockpot.
- Add the diced onion and Worcestershire sauce, then stir to combine.
- Cover and cook on low for 8 hours.
- At the 7.5-hour mark, add the cubed cream cheese and stir. Cook for the remaining 30 minutes.
- Once done, stir again, breaking up large chunks of meat and smoothing out the sauce.
- Stir in the cooked egg noodles, garnish with parsley if desired, and serve warm.
Notes
- You can substitute ground beef for stew meat for a quicker version.
- Serve over rice instead of noodles if preferred.
- Add mushrooms for extra flavor and texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 980 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 110 mg
