Crockpot Beef Stroganoff

I’m not much of a Beef Stroganoff person but I had to try this recipe that I’ve seen on the internet, not sure which site, because I just remembered it from memory; but also added a bit of a twist on my part, lol!  😉  It’s definitely a keeper, it’s easy to prepare, with simple ingredients.  You can make it at the beginning of your day and not worry about it until the last hour.  Give this recipe a try and let me know your thoughts…..



2 1/2 lbs. Chuck roast, cubed into pieces
2 – 3 Tbsp. Vegetable oil
2  (10 .5 oz) cans condensed GOLDEN Mushroom Soup
1 large Onion, thinly sliced
3 – 4 Tbsp.  Worcestershire sauce
1/2 cup Water
1 (8 oz.) Cream cheese, softened
1 tsp. EACH Salt, pepper, garlic powder, onion powder, and Accent


Begin by cutting the meat into bite sized cube pieces.  Combine the seasonings into a small bowl and mix well.  Sprinkle over the meat and mix well to combine.











In a large fry pan, heat up about 2 Tbsp. oil, fry half the meat just to brown, you’re not wanting to cook it.  I like a little bit of color on my beef.  You don’t want to crowd the meat when doing this, otherwise you’ll end up sauteing it instead.  Transfer the browned beef into your Crockpot insert.  Continue with the other half of the meat and then transfer to the crockpot.











In a small mixing bowl, combine the soups, water, Worcestershire sauce, and I also added a 1/2 tsp. of Accent, just because.  😉  Stir to mix well.











Layer the sliced onions over top of the meat.  Pour this mixture over the onions and the browned meat in the crockpot and mix to incorporate them together.  Cook on LOW for about 7 hours.











During the 6th hour, you’ll want to add the cream cheese.  Stir to melt and incorporate it within the meat and broth.  Taste and adjust seasonings accordingly.  Cover and continue to cook for the final hour.  During the last 30 minutes, start cooking your Egg noodles.


Sorry, my lighting was off and make this appear darker than it really is…..














11 thoughts on “Crockpot Beef Stroganoff

  1. I just made this recipe and my family loved it! My husband is not a fan of crock pot cooking so I cooked mine in the oven for 1 -1/2 hours at 350 degrees in a cast iron dutch oven and added the cream cheese at the end and it came out delicious! I did add a bit more worchestire sauce to give it a bit more tang and added some fresh mushroom slices I had in the fridge. Thanks for sharing this recipe!

  2. When using cream cheese in other recipes, the dish is very bland after adding it. Can sour cream be used as a substitute? I know I can always add salt to revive it a little, but I’m trying to avoid the extra sodium. It may taste fine in this recipe, but it’s almost heartbreaking for a meal not to taste as you’ve imagined after smelling it cook all day. Please let me know your thoughts.



    • Thanks for the question…..I would think that the sour cream would give it a slightly tart taste, which I don’t think I would like, but there are several stroganoff recipes that call for it. I was pleased with the flavor of the cream cheese, but I guess it’s your choice. It doesn’t take away from the taste, but adds a much more richer flavor to the sauce; just my opinion.

  3. I LOVE beef stroganoff, and this recipe is the best I’ve made so far. I didn’t have Accent so I used Bragg’s Liquid Aminos. The seasoning isn’t 100% dry because of it, but I’m still able to rub it on meat without any problems.

    Thanks for this recipe, I make it at least once a month now!

  4. Pingback: Sydney Bakers Recipe used in his Restaurant Sydney’s : Beef Stroganoff | Stephen Darori on Family Recipes and Cooking

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