Crock Pot Beef Stroganoff

6 servings


10 minutes

active time

4 hours 10 minutes

total time


1 large onion

1 lb beef stew meat (Cut into bite sized pieces, if not already in bite chunks)

1 tsp garlic salt

1 cup milk

2 cans cream of mushroom soup

4 Tbs Worcestershire sauce

8 ounces cream cheese

1 16 ounce package egg noodles

1/2 cup sour cream

1 cup fresh mushrooms


Start by chopping up your onion, and putting it in fry pan with your stew meat.

Season with the garlic salt

Cook just until the onion starts to get translucent and meat is browned on outside, but not cooked through.This will help keep the meat moist while it cooks in the crock pot. You can skip this and just dump everything into the crock pot, but it won't be as moist and tender when it is done. Taking a few minutes to brown the meat helps a lot.

In a separate bowl, mix together milk, mushroom soup, Worcestershire sauce, and cream cheese. Stir well so not too lumpy. (If adding in the sour cream and mushrooms, do that here)

Put sauce mixture and meat and onions in crock pot, put lid on, and cook on low for 4-6 hours. You can stir occasionally.

Just before finished, boil water and cook noodles according to package directions.

When noodles are cooked through, and drained, stir into crock pot. Let sit about 5 minutes, then serve.


Serving Size



625 kcal

Total Fat

25 g

Saturated Fat

12 g

Unsaturated Fat


Trans Fat



169 mg


715 mg

Total Carbohydrate

65 g

Dietary Fiber

3 g

Total Sugars

7 g


32 g

6 servings


10 minutes

active time

4 hours 10 minutes

total time
Start Cooking