Slow Cooker Beef Stroganoff with Cream Cheese Recipe
This Slow Cooker Beef Stroganoff offers a simple and delicious twist on the classic comfort food by using cream cheese instead of sour cream, resulting in a creamy, rich sauce perfect for serving over noodles or rice. It's a hands-off slow cooker recipe ideal for busy days, delivering tender beef and a savory mushroom-flavored sauce with minimal prep.
- Prep Time: 15 mins
- Cook Time: 5 hrs
- Total Time: 5 hrs 15 mins
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Ingredients
Main Ingredients
- 1 pound cubed beef stew meat
- 1 (10.5 ounce) can condensed golden mushroom soup
- ½ cup chopped onion
- ¼ cup water
- 1 tablespoon Worcestershire sauce
- 4 ounces cream cheese, softened
Instructions
- Combine Ingredients: In your slow cooker, add the cubed beef stew meat, condensed golden mushroom soup, chopped onion, water, and Worcestershire sauce. Stir gently to mix all ingredients together.
- Slow Cook the Beef: Cover the slow cooker with its lid and cook the mixture on Low for 8 hours or on High for 5 hours, allowing the beef to become tender and the flavors to meld together fully.
- Add Cream Cheese: Just before serving, stir in the softened cream cheese until it melts smoothly into the sauce, ensuring a creamy texture without curdling.
- Serve: Spoon the hot beef stroganoff over prepared hot egg noodles, rice, or mashed potatoes. Pair with a green salad or steamed green beans for a complete meal.
Notes
- You can substitute golden mushroom soup with cream of mushroom soup if preferred.
- For a deeper, richer sauce, stir in ½ cup red wine along with the soup.
- Adding sliced mushrooms before cooking will enhance texture and earthiness.
- Serve the stroganoff with noodles, rice, or mashed potatoes and complement with steamed green vegetables or a fresh salad.
