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Crockpot Beef Stroganoff

Creamy, cozy, and basically cooks itself 😍 this Crockpot Beef Stroganoff is the weeknight win you didn’t know you needed. Dump it, set it, and come back to a rich, comforting dinner everyone will devour!

Ingredients

* 1 lb Ground Beef

* 1 tablespoon Minced Garlic

* 2 cans Cream of Mushroom Soup (10.5 oz each)

* 2 cups Beef Broth (I use Better than Bouillon with water)

* 1 packet Liptons Onion Soup Mix

* 1 bag Egg Noodles (dry)

* Salt and Pepper (to taste)

Instructions

* Brown the ground beef in a skillet over medium heat until fully cooked, then drain any excess grease. Season with salt and pepper to taste.

* Transfer the cooked ground beef to a large crockpot. Add the minced garlic, beef broth, cream of mushroom soup, and onion soup mix, then stir to combine. Cover and cook on high for 4 hours, allowing the flavors to blend and develop.

* About 30 minutes before serving, add the egg noodles and stir well to ensure they are fully coated in the sauce. Cover and cook for another 30 minutes, or until the noodles are tender.

* Give everything one final stir, then serve immediately and enjoy!

Full recipe on the blog! https://theblemishedtable.com/crockpot-beef-stroganoff/

#crockpotrecipes #beefstroganoff #easyweeknightdinner #slowcookermeals #comfortfood

3/19 Edited to

Making Crockpot Beef Stroganoff has quickly become my go-to meal for busy evenings because of how effortless yet satisfying it is. I appreciate that you only need a handful of pantry staples like cream of mushroom soup and Lipton’s Onion Soup Mix—these ingredients really boost the flavor without extra fuss. Using ground beef makes it budget-friendly and easy to brown ahead, while the slow cooker does all the blending of flavors throughout the four hours on high. One trick I've learned is to stir in the egg noodles about 30 minutes before serving to ensure they cook evenly without becoming mushy. It’s important to cover the crockpot tightly during this step to trap enough steam for the noodles to soften perfectly. Also, seasoning with salt and pepper after browning the beef really enhances the taste, since all the other ingredients are mild and creamy. If I want to tailor the dish, sometimes I add sautéed mushrooms or a splash of Worcestershire sauce for a deeper, more umami-rich flavor. For a lighter twist, I substitute some of the beef broth with plain water and reduce the soup slightly. Leftovers reheat well and taste just as comforting the next day, making it ideal for meal prep. Overall, this recipe is fast to start, requires minimal hands-on time, and delivers a hearty, creamy dinner that feels indulgent but is straightforward to make. Whether you’re looking for easy weeknight comfort food or a simple dish to feed family and friends, Crockpot Beef Stroganoff really hits the mark with its rich sauce and tender noodles.

18 comments

Is it pretty much the same for stovetop as well??

Is there anything you substitute for the mushroom soup?

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