Ultra rich and creamy Slow Cooker Beef Stroganoff (without any “cream of” anything!) made extra easy in the crockpot for crazy tender meat, and the most amazingly flavorful cream sauce with hardly any effort! This beef stroganoff is great for busy weeknights or I love serving it for special occasions or holidays (like Christmas) because it is so easy, make ahead and stress free but tastes completely gourmet!
Beef Stroganoff has long been a favorite of mine and I could eat this Slow Cooker Beef Stroganoff for days and still want more. Its rich, hearty, comforting, layered with flavors and all served on a bed of egg noodles. After one taste, you will see why beef stroganoff has been around for hundreds of years (one of the earliest versions was published in a Russian cookbook in 1871) and hopefully this version will be passed down from generation to generation.
To modernize the dish, I’ve eliminated commonly used mystery cream of mushroom soup, used my own blend of spices and made it less labor intensive by using the slow cooker. So whether beef stroganoff is one of your favorite recipes or if you have never tried it or never made it before, you are going to be blown away at the ease and flavors of this Slow Cooker Beef Stroganoff!
Many Slow Cooker Beef Stroganoff Recipes either call for cream of mushroom soup or a cornstarch slurry in order to thicken the sauce. In my experience, you cannot achieve the same creaminess by using this slurry method – it always ends up lacking. Instead, in this Beef Stroganoff Recipe, you whisk together flour, beef broth, a splash of Worcestershire sauce, ketchup and Dijon and some hand picked herbs and spices in a small saucepan and boil until it reaches gravy like consistency. It might appear on the thick side, but it will thin as moisture is released form the onions, mushrooms and meat in the slow cooker.
Add this Gravy Broth to your meat, onions, garlic and mushrooms (or for firmer mushrooms, reserve them until half way through cooking – that’s what I do) and cook on high for 4-6 hours or on low for 8-10 hours while the tantalizing aroma fills your home with the robust flavors of creamy beefy heaven and the beef tenderizes and soaks up the perfectly seasoned gravy.
When the meat is melt in your mouth tender, then you are ready to stir in some cream cheese until melted followed by sour cream for a wonderfully creamy mushroom, onion beef sauce. The cream cheese with the sour cream really really makes this sauce otherworldly divine.
I love you and you’re welcome.
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