Slow Cooker Beef Stroganoff ~ No ‘Cream of X’ Soup!

Name: Slow Cooker Beef Stroganoff ~ No ‘Cream of X’ Soup
Prep time: 20 min
Cook time: 480 min
Total time: 500 min
Yield: 6 servings
Ingredients: 2 pounds beef stew meat; 12 ounces white mushrooms (cleaned and sliced); 2 tablespoons minced fresh garlic; 1 1/2 cups beef broth; 2 tablespoons red wine (optional); 1 tablespoon Worcestershire sauce; 1 tablespoon Dijon mustard; 1 teaspoon garlic powder; 1/2 teaspoon onion powder; 2 tablespoons dried parsley (or 1/2 cup fresh parsley); 1/2 teaspoon dried thyme; 6 tablespoons flour; 1 bay leaf; 4 ounces cream cheese (at room temperature); 8 ounces sour cream; Salt and freshly ground black pepper (to taste); Egg noodles

23 · Jan 25, 2014 · 87 Comments

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Tender chunks of beef and hearty mushrooms are complemented by a parsley-flecked sour cream sauce in this easy, comforting, Slow Cooker Beef Stroganoff meal.

This crock pot favorite is an all-around hit when I make it for my family. My kids happily eat it (even the mushroom-hating preschooler), my husband raves about it, and I’m a happy camper because this tasty dinner doesn’t require me to slave over the stove all day.

You may have seen a slow cooker version of beef stroganoff before that relies on canned cream of mushroom soup as the base for its creamy sauce…but not this one. While you can definitely count on some shortcuts to hasten the preparation of this meal — such as buying beef stew meat already cut up and fresh mushrooms already sliced — canned soup is not necessary. Stirring sour cream into the thickened broth towards the end of the cooking time is all you need to do to create that signature stroganoff sauce.

As with most crock pot recipes I cook, I use a refrigerated jar of minced garlic in lieu of chopping up the fresh stuff. I find that after cooking for so many hours in the slow cooker, the jarred garlic turns out just as good as fresh minced garlic, so I like to save myself the chopping time. And if you have fresh parsley on hand, go for it! But dried parsley works just fine in this recipe as well.

As for the onions that you might notice are missing from this recipe? Well, if you know me or have been following this blog for any period of time, you have probably noted that I abhor onions. Like, loathe them. Like, they make me gag. And I never ever buy them, much less include them in anything I cook. I tend to add extra garlic instead when a recipe calls for onions (is it weird that I simultaneously love garlic and hate onions?). Anyway, I apologize for my inconvenient food aversion, but all of that is to say…I realize that beef stroganoff typically includes onions. So if you are an onion fan, by all means, feel free to chop up an onion and add it to the slow cooker with the mushrooms. I promise to look the other way. 😉

Onions or not, this slow cooker supper is hearty and comforting. Just before serving, boil a pot of egg noodles and throw together a salad and you’ll have a delicious dinner to warm you up on a chilly day. This one is mighty popular around here, and I hope that you all enjoy it as well!

Slow Cooker Beef Stroganoff Recipe