This Slow Cooker Beef Stroganoff is pure comfort food made easy. Tender beef simmers slowly in a rich, savory sauce made with golden mushroom soup and onions, then finished with cream cheese for an extra-creamy texture that reheats beautifully. It’s the kind of cozy, no-fuss dinner that feels classic, filling, and always satisfying.
Why This Recipe Works
Using the slow cooker allows the beef to become incredibly tender while the flavors deepen over time. Swapping sour cream for cream cheese creates a thicker, smoother sauce that doesn’t separate, making leftovers just as good the next day.
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- Why You’ll Love This Recipe
- Ingredients
- Instructions
- Cook’s Tips & Variations
- Serving Suggestions
- Recipe Card
Why You’ll Love This Recipe
- Minimal prep with classic, comforting flavor
- Cream cheese makes the sauce thick and reheatable
- Perfect hands-off meal for busy days
- Great over noodles, rice, or mashed potatoes
Ingredients
- 1 pound cubed beef stew meat
- 1 (10.5 oz) can condensed golden mushroom soup
- 1/2 cup chopped onion
- 1/4 cup water
- 1 tablespoon Worcestershire sauce
- 4 ounces cream cheese, softened
Instructions
Step 1: Combine Ingredients
Add the beef, golden mushroom soup, chopped onion, water, and Worcestershire sauce to the slow cooker. Stir gently to combine.
Step 2: Slow Cook
Cover and cook on Low for 8 hours or High for 5 hours, until the beef is tender.
Step 3: Finish with Cream Cheese
Just before serving, stir in the softened cream cheese until fully melted and smooth. This prevents curdling and creates a creamy sauce.
Step 4: Serve
Serve hot over cooked egg noodles, rice, or mashed potatoes.
Cook’s Tips & Variations
- Substitute cream of mushroom soup if golden mushroom isn’t available.
- Add 1/2 cup red wine with the soup for deeper flavor.
- Stir in sliced mushrooms for extra texture.
- For a thicker sauce, let the stroganoff rest uncovered for a few minutes before serving.
Serving Suggestions
- Egg noodles or buttered rice
- Creamy mashed potatoes
- Steamed green beans or broccoli
- Simple green salad on the side
Slow Cooker Beef Stroganoff
Prep Time: 15 minutes
Cook Time: 5 hours
Total Time: 5 hours 15 minutes
Servings: 4
Ingredients
- 1 lb cubed beef stew meat
- 1 can (10.5 oz) golden mushroom soup
- 1/2 cup chopped onion
- 1/4 cup water
- 1 tbsp Worcestershire sauce
- 4 oz cream cheese, softened
Directions
- Combine beef, soup, onion, water, and Worcestershire sauce in the slow cooker.
- Cook on Low for 8 hours or High for 5 hours.
- Stir in cream cheese just before serving until smooth.
- Serve hot over noodles, rice, or mashed potatoes.
Notes
- Cream cheese keeps the sauce thick and prevents separation.
- Leftovers reheat well and taste even better the next day.