Crock Pot Beef Stroganoff features tender chunks of beef and hearty mushrooms in an all-natural sour cream sauce for an easy, comforting, slow cooker dinner made with real ingredients!
Place beef, mushrooms, and garlic in crock pot. In a medium bowl, mix together beef broth, red wine (if using), Worcestershire sauce, mustard, garlic powder, onion powder, dried parsley (if using), dried thyme, and flour. Whisk mixture until the flour is completely dissolved. Pour into crock pot, add bay leaf, and stir all ingredients until combined and coated. Place lid on crock pot and cook for 8 to 10 hours on LOW (or 4 to 5 hours on HIGH).
About 20 minutes before serving time, add softened cream cheese to crock pot and replace lid. After 10 minutes, stir the warmed cream cheese into the sauce, smashing it with the back of a spoon to break it up and fully incorporate it. Stir sour cream into sauce. Stir in fresh parsley at this point as well (if using). Replace lid and cook on LOW for a few more minutes until heated through.
In the meantime, boil egg noodles according to package directions and drain. Remove bay leaf from Crock Pot Beef Stroganoff, taste, and add salt and pepper to taste. Serve over hot egg noodles and garnish with additional minced parsley, if desired. Store leftovers in an airtight container in the refrigerator for up to 3 or 4 days.
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Notes
Don't open a whole bottle of red wine just for the sake of this recipe. But if you already have a bottle open, or if you're going to be opening a bottle to drink with dinner, you can add an optional splash to this stroganoff for another layer of flavor.
Instead of 2 tablespoons dried parsley, you may use ½ cup of fresh minced parsley. However, add fresh herbs to the recipe at the same time as the sour cream (as opposed to adding dried herbs at the beginning of the recipe).
The cream cheese makes the stroganoff sauce extra creamy, but you may leave it out if you prefer to make this dish lighter.