The Absolute Best Beef Stroganoff
A delicious and simple crockpot beef stroganoff recipe that will knock your socks off. This meal requires little prep and creates a fantastic, hearty meal that will quickly become part of your meal rotation.
Hey, y'all! Beef stroganoff was one of my favorite meals growing up. Mom always whipped it up one of two ways- on days where she had a little extra time she'd make it from scratch and one days where she was short on time she cracked open a box of the Hamburger Helper version. Don't get me wrong, I loved both ways, but her homemade version was always my favorite.
Over the years, I've adapted my mom's recipe to create a crockpot version that is simple to make and is made up of ingredients that I always have on hand. The flavor is out of control. Sour cream and cream cheese work together to elevate this dish to a whole new level.
What cut of beef should I use?
There are a few different cuts that you can use to make stroganoff. I've made it with everything from ground beef to tenderloin, chuck roasts, and even expensive steaks.
Believe it or not, since this meal is prepared in the crockpot, a budget-friendly chuck roast is perfect for this recipe. It is full of flavor, becomes super tender and is inexpensive.
What is the sauce made off?
Beef stroganoff is essentially beef smothered in a delicious gravy. This classic savory gravy is simple to make. Simply combine onion, garlic salt, milk, cream of mushroom soup, cream cheese, and sour cream to form a bangin' sauce. The flavors all fuse together in the crockpot and the end result is amazing.
I like to add in fresh mushrooms to help give the gravy an earthy flavor that takes the dish to a whole new level.
What should I serve with this dish?
The Great Debate
I've made this meal for the family a few times and each time I do Ashley and I have this huge debate over what to serve with this dish. I've only ever had it served with egg noodles whereas Ashley is insistent that it should be served with white rice. I've served it both ways but I think I prefer egg noodles. Which do you serve with beef stroganoff?
1 large onion, diced
1 lb beef stew meat cut into bite sized pieces
1 tsp garlic salt
1 cup milk
1/2 cup sour cream
8 oz cream cheese, softened
2 cans cream of mushroom soup
1 cup fresh mushrooms, sliced
1 16 oz package of egg noodles
1. Add chopped onion and stew meat to a skillet over medium-high heat. Season with garlic salt and cook until the meat is seared on all sides. This will keep the meat moist while it cooks in the crockpot.
2. In a separate bowl, mix together, milk, sour cream, cream cheese, cream of mushroom soup, and mushrooms. Stir until well combined.
3. Put sauce mixture and the meat mixture in the crock pot. Stir. Place the lid on the crockpot and cook on low for 4-6 hours, stirring occasionally.
3. Serve with egg noodles or rice.
To Enjoy Later (as a freezer meal):
1. Label a gallon size Ziploc bag with the meals name, directions and cook time.
2. Place chopped beef stew meat, chopped onions, and garlic salt, in a gallon size bag. Squeeze the bag to release as much air as possible before sealing.
3. Place milk, sour cream, cream cheese, cream of mushroom soup, and mushrooms in a gallon size bag. Stir until well combined. Squeeze the bag to release as much air as possible before sealing.
4. Place both bags inside the bag labeled with the instructions.
5. Thaw the ingredients overnight.
6. Add the beef and onion bag to a skillet over medium-high heat. Cook until the meat is seared on all sides. This will keep the meat moist while it cooks in the crockpot. This will keep the meat moist while it cooks in the crockpot.
7. Once the meat is seared, place the beef mixture and gravy ingredients in a crock put and cook on low for 4-6 hours. Serve with egg noodles or rice.
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