Slow Cooker Beef Stroganoff

There are so many things I want to cook now that the temperature has cooled off!  This slow cooker beef stroganoff recipe is just the tip of the iceberg.  You know I love, love, love my slow cooker.  I do the prep the night before and put the whole crock pot into the fridge.  Then come dark o’clock the next morning, in the midst of making lunches, getting the kids off to school, and walking to dog, I take that sucker out, plop it in its spot on the counter and crank it up for a nice low and slow 8 hours.  While I’m at work, it cooks!  Besides a wonderful dinner, cleanup is a breeze.  All the work is done in advance and I almost always use slow cooker liners so you just toss those in the trash when you’re done and do a quick wash and your cooker is ready for the next meal!  

Find a nice lean cut of roast.  You can use sirloin tip roast, eye round roast, or top round.  These have minimal fat and the fibers of the meat will break down while it cooks, making the meat tender and flavorful.

Rinse the meat, pat dry, and cut into 2″ cubes.

Salt and pepper the meat.

In a large frying pan, Dutch oven, or iron skillet, heat 1 tbs. olive oil on medium-high heat.

Brown the meat on all sides.  It should take about 4-5 minutes.  You can work in batches if you need to.  Remember not to crowd the meat.  You want it to brown and caramelize, not steam.

While the meat cooks, chop a large onion and mince 1 clove fresh garlic.

Once the meat is browned on all sides, remove from the pan and set aside.

In the same pan, all one can of low-sodium beef broth and heat on medium.  Scrape up all the browned bits.  To the broth add 1 clove garlic, 1 can cream of mushroom soup, 1 oz. package of cream cheese, 3 tbs. Worscestershire sauce, and 1 tsp. dried thyme.  Slowly stir the mixture until the cheese melts and the sauce is smooth.

To the slow cooker, add the meat and top with the chopped onions.

Pour the sauce over the meat and onions.

(If you’re doing day before prep, you can put this baby in the fridge overnight and take it out in the morning like I did!)

Cover and set on low for 8 hours.

When the beef is ready, cook 1 package of egg noodles, according to package directions.

Serve over hot egg noodles.

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Slow Cooker Beef Stroganoff

  • Author: Kathleen
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Ingredients

23 pounds lean cut roast (sirloin tip, top round, eye round)
salt and pepper to taste for the meat
1 tablespoon olive oil
1 large onion
1 clove garlic
1 can reduced sodium beef broth
1 can cream of mushroom soup
1 8 oz. package of cream cheese
3 tablespoons Worcestershire sauce
1 teaspoon dried thyme
1 package egg noodles

Instructions

Rinse the meat, pat dry, and cut into 2″ cubes.
Salt and pepper the meat.
In a large frying pan, Dutch oven, or iron skillet, heat 1 tbs. olive oil on medium-high heat.
Brown the meat on all sides.
While the meat cooks, chop a large onion and mince 1 clove fresh garlic.
Add the meat to the slow cooker once it’s all browned.
Top the meat with the chopped onion, minced garlic, 1 can reduced sodium beef broth, 1 can cream of mushroom soup, 1 8oz. package cream cheese, 3 tbs. Worcestershire sauce, and 1 tsp. dried thyme.
Mix it all up together until it’s nice and soupy. Cover and set on low for 8 hours.
When the beef is ready, cook 1 package of egg noodles, according to package directions.
Serve over hot egg noodles.

 

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