The Absolute BEST Crockpot Beef Stroganoff Recipe, the Best (2024)

The Absolute BEST Crockpot Beef Stroganoff Recipe, the Best

Kim

Oh my gosh! This was so good and so easy. I think the hardest part was looking for the Golden Mushroom Soup. Seriously. I found this recipe and it had almost 5 stars out of over 1250 reviews. How could that many people love beef stroganoff was my first thought and then I saw the small list of ingredients and was very surprised. How strange something that this many people thought was good was made without a large mixture of spice and flavors. I made it, but as is my compulsion I added to it.

Oh, and I doubled it the second time I made it. It is so good as leftovers and you might think this is sick, but I put some of the gravy/sauce on mashed potatoes, oh wow!

2 pounds cubed stew meat
2 cans Condensed Golden Mushroom Soup
1 largish onion diced
2-3-4 tabls of Worcestershire (this stuff is so awesome I always add more)
1/2 water
8 oz of cream cheese (the first time I made this with just 1lb of meat I still added 8 oz's, sshh don't tell my lactose intolerant hubbie)
couple of dashes of Garlic Salt (1 tsp?)
couple dashes of Hot Paprika (see I just can't believe this would be good without some sort of kick)

In the slow cooker stir in all the ingredients, except the meat AND the Cream Cheese, together. Once combined add the meat and mix together.

Cook on Low for 8 hours. Cut up the cream cheese into cubes just before serving and turn crockpot on high. Stir the cream cheese in until all combined. You might have to put the lid back on and leave for 10 minutes.

Serve over egg noodles. Or mashed potatoes, I won't tell anyone but I would really like to not be alone in this.

Labels:cooking,Crock pot,Recipes |

19 Responses

CarrieSays:
January 8, 2009 at 6:54 AM
Oh yes - I used this recipe before as well and LOVE it!
And since you are spilling your secrets, I made toast and poured the leftovers over it for my own odd version of an open face sandwich.

CharlotteSays:
January 8, 2009 at 8:04 PM
Oh, that sounds yummy! I really need to use my crockpot more, and I think this is the next thing I'll make. Thanks for sharing your recipe!

AmyKSays:
January 15, 2009 at 1:28 PM
See Also
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Ooooh, that sounds great. Hubby loves stroganoff, but I've never made it; I'm scared! Haha. I found your blog while googling "crock pot pork chops"... and found that you've got a few blogs linked that I have, too! Woohoo!

AnonymousSays:
April 8, 2009 at 10:26 PM
I want to make this recipe but I don't know how many it serves. Also, when doubling it, which ingredients other that the meat do you double?

AnonymousSays:
August 22, 2009 at 12:21 PM
Tofutti makes non-dairy "better than sour cream" and "better than cream cheese that are non-dairy and taste FINE alone or in dishes calling for the real deal.

Lady BarbaraSays:
August 22, 2009 at 12:25 PM
That Tofutti advice I just left includes their cream cheese plain on toast, with jelly, with lox - it's that good!

AnonymousSays:
September 19, 2009 at 7:34 PM
You have "1/2 water" in your recipe. 1/2 what? Is it 1/2 cup that you mean?

UnknownSays:
October 10, 2009 at 3:51 PM
Does anyone know if this recipe calls for a 1/2 C. water and how many servings it makes? Thanks.

UnknownSays:
November 27, 2009 at 12:53 PM
See Also
Venison pie | Jamie Oliver recipes
Half a cup of Water. This can serve 8-10 ppl. So good to freeze BEFORE adding the cream cheese. Just re-heat on the stove and add cream cheese 10 minutes before serving. The meat becomes even more tender when reheated after freezing-perfect for toast.

CrockstarSays:
November 27, 2009 at 12:55 PM
Sorry for not responding in almost a year please see my comment under "K" above. This is still a family favorite and anyone that eats it wants the recipe.
From me:
Half a cup of Water. This can serve 8-10 ppl. So good to freeze BEFORE adding the cream cheese. Just re-heat on the stove and add cream cheese 10 minutes before serving. The meat becomes even more tender when reheated after freezing-perfect for toast.

UnknownSays:
December 5, 2009 at 11:44 PM
Looks delicious!
Here's a recipe I like, although it calls for a slightly more expensive cut of meat, so is more of a special occasion version.
Damn good though!
http://shutupandcook.wordpress.com/2009/12/06/not-your-grandmothers-beef-stroganoff/

AnonymousSays:
December 20, 2009 at 6:52 AM
What is hot paprika???

AnonymousSays:
December 30, 2009 at 1:31 PM
I'd never made beef stroganoff before, but this recipe sounded intriguing, so I tried it the week before Christmas. It is awesome! So easy, and so tasty, it is a true winner. Thanks, Crockstar! You're a winner, too.

AnonymousSays:
February 4, 2010 at 10:33 AM
I use the same recipe, except I use 1 can of Golden Mushroom to 1 can of French Onion and it is sooooo yummy!

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February 26, 2010 at 12:49 PM
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AnonymousSays:
March 4, 2010 at 12:42 AM
Hello. And Bye.

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FAQs

What is the most tender cut of beef for beef stroganoff? ›

Any tender steak cut can be used in place of tenderloin. I recommend hanger steaks or flap meat (sometimes labeled sirloin tip in the Northeast).

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How do I thicken up my stroganoff sauce? ›

Use one tablespoon cornstarch mixed with one tablespoon cold water (aka a cornstarch slurry) for each cup of medium-thick sauce. Thoroughly mix the cornstarch and water together, then pour into your sauce. Cook and stir over medium heat until thickened and bubbly.

Learn More ›

What is the best substitute for sour cream in stroganoff? ›

Greek yogurt is a healthy alternative to the traditionally used sour cream in beef stroganoff recipes, so you can be confident that your family is getting a satisfying, healthy meal. Fresh dill and paprika will provide a sweet, slightly smoky garnish to top off the dish.

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Why is my beef stroganoff runny? ›

If too runny, add more flour-water mixture and if too thick, add more sour cream.

Get More Info Here ›

What can I add to stroganoff for more flavor? ›

Solution: Choose beef tenderloin for superior texture. Sauté button mushrooms, then brown the beef in the same pan and deglaze the pan with beef broth. For more complexity, prepare a sauce with onion, tomato paste, brown sugar, chicken broth, and wine. Sour cream can curdle if added directly to hot liquid.

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What is the sauce in beef stroganoff made of? ›

What is stroganoff sauce made of? Stroganoff sauce is a sour cream gravy made with beef broth that's thickened with flour. It's flavoured with mustard and has mushrooms in it. I love the pale brown creamy colour against the deep golden brown seared beef!

Read The Full Story ›

Can you add sour cream to stroganoff without curdling? ›

You are combining essentially what is a hot stew and cold sour cream out of the fridge. This is what causes the cream to curdle. I like to err of the side of caution and I let the pot and its contents cool completely, then I stir through the sour cream, no more curdling!

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How to thicken slow cooker beef stroganoff? ›

To finish the stroganoff add sour cream and worcestershire sauce mix, cornflour and a little water then add it to the slow cooker, stir then cook for another five minutes to thicken the sauce.

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How to stop cream curdling in stroganoff? ›

How to Keep Stroganoff Sauce from Curdling

Start with room temperature sour cream.
Temper the sour cream by adding a few teaspoons of the hot liquid from the pan—one tablespoon at a time—before adding the sour cream to the pan.

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See Details ›

Can I use evaporated milk instead of sour cream? ›

And, as it is made of cream, it is not safe for a dairy-free diet or those who are vegan. Luckily, there are other ingredients you can use to substitute for sour cream, from plain yogurt to evaporated milk to cottage cheese.

Keep Reading ›

Can you cook with sour cream instead of cream? ›

Sour Cream, Crème Fraîche, or Mascarpone

These three ingredients can be used in place of heavy cream with a one-to-one substitution with just a few caveats. Sour cream will add tanginess to your dish, and if you use it for soups or other hot dishes, it's best to add it in at the end to avoid curdling.

Read The Full Story ›

Why use sour cream instead of yogurt? ›

However, when we compare sour cream vs yogurt, the main difference is that yogurt is thinner and often has a tangier taste than sour cream. Furthermore, yogurts have significantly lower fat content—an appealing quality on its own—but this reduced amount also alters the consistency of your results.

Get More Info Here ›

What cut of beef is best for stroganoff? ›

Scotch fillet (aka boneless rib eye)

The boneless ribeye will create a succulent beef stroganoff with the marbling making it flavoursome. The fat content is what keeps this beef mouthwatering and will result in high levels of tenderness.

What is the difference between beef stroganoff and beef goulash? ›

Traditional goulash is a type of soup or stew that uses a cheaper cut of meat suitable for slow cooking as well as peppers. Meanwhile, stroganoff is a creamy dish that uses higher-quality meat and mushrooms.

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Why is my beef stroganoff tough? ›

Insert an instant-read thermometer into a few random cubes at the end of the cooking time to make sure that they are at least 145 degrees F, which is medium-rare. Do not cook them over 180 degrees or they will become tough.

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What is the most flavorful tender cut of beef? ›

Ribeye Steak

This highly marbled steak cut has a decadent beefy taste in every tender, perfect bite. A popular steak among many, you cannot go wrong with this cut.

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Why is my beef stroganoff so tough? ›

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What is the softest beef to cook? ›

Black Angus filet mignon is the most tender cut of beef used for steaks. It comes from the smaller end of the tenderloin and should be well-marbled. You can grill it or cook it in a skillet and is best served blue rare or rare.

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What cut of beef is the most tender for beef stew? ›

Next time you're shopping for stew beef, look at your options and see what cuts of meat will work best for your recipe. For example, chuck is a lean and tender cut of beef that works well in stew. However, if you would prefer a thicker and more flavorful stew, short ribs or oxtail may be better choices for you.