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Crockpot Beef Stroganoff

My Mom makes the best beef stroganoff, but she really doesn’t go by any set recipe. With her being in Indiana and me in Florida I vary rarely get to have hers. I’ve made it myself many times, but it never quite satisfied the craving.

Pinterest has been my go to place for recipes lately and I found a version of beef stroganoff that was quite different from any of the others I’ve tried. This recipe calls for cream cheese and half and half, something I’ve never even thought about including.

Here’s what you’ll need:

  • 2 lbs trimmed stew meat
  • 1/2 cup beef broth
  • 16 oz sliced mushrooms
  • 2 packages Lipton Onion Soup mix
  • 4 tablespoons Worcestershire sauce
  • 3/4 half and half
  • 2 1/2 cups sour cream
  • 4 oz cream cheese, softened
  • 1 package egg noodles, cooked

 

Step 1: Place meat, beef broth, mushrooms, soup mix and Worcestershire sauce in the crockpot and cook on LOW for 5-6 hours or until the meat is cooked completely and tender. 

Looking good! Ready to combine the other ingredients.  

Step 2: After the meat has cooked complete (5-6 hours on LOW) add sour cream, cream cheese and half and half. Stir until combined and smooth. 

Step 3: Serve over egg noodles. (I like to add my noodles to the mixture so the noodles soak up all the goodness.) 

Enjoy!

I’ll always love my Mom’s beef stroganoff the best, but this recipe is the next best thing. It’s super creamy and delicious. The only downside to me is that the flavor of the cream cheese was kind of overwhelming. Mike loved it, but I think next time I’ll reduce the amount of cream cheese and maybe add a little more half and half. Overall this recipe is a winner and I’ll definitely make it again!

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