Beef Stroganoff With Mushrooms and Cream Cheese No Cream
Tender chunks of beef and hearty mushrooms are complemented by a parsley-flecked sour cream sauce in this easy, comforting, Slow Cooker Beef Stroganoff meal!
If you enjoy hearty, comforting stroganoff, you'll also love Ground Beef Stroganoff and Slow Cooker Beef Stroganoff Soup!
Slow Cooker Beef Stroganoff is a crockpot favorite that's an all-around hit when I make it for my family.
My kids happily eat it (even the mushroom-hating preschooler), my husband raves about it, and I'm a happy camper because this tasty dinner doesn't require me to slave over the stove all day.
No Canned Soup
You may have seen a crockpot Beef Stroganoff before that relies on canned cream of mushroom soup as the base for its creamy sauce...but not this one.
While you can definitely count on some shortcuts to hasten the preparation of this meal -- such as buying beef stew meat already cut up and fresh mushrooms already sliced -- canned soup is not necessary.
Stirring sour cream into the thickened broth towards the end of the cooking time is all you need to do to create that signature stroganoff sauce.
Ingredient Notes
As with most crock pot recipes I cook, I use a refrigerated jar of minced garlic in lieu of chopping up the fresh stuff. I find that after cooking for so many hours in the slow cooker, the jarred garlic turns out just as good as fresh minced garlic, so I like to save myself the chopping time.
And if you have fresh parsley on hand, go for it! But dried parsley works just fine in this recipe as well.
As for the onions that you might notice are missing from this recipe? Well, if you know me or have been following this blog for any period of time, you have probably noted that I abhor onions. Like, loathe them. Like, they make me gag. And I never ever buy them, much less include them in anything I cook. I tend to add extra garlic instead when a recipe calls for onions (is it weird that I simultaneously love garlic and hate onions?).
Anyway, I apologize for my inconvenient food aversion, but all of that is to say...I realize that beef stroganoff typically includes onions. So if you are an onion fan, by all means, feel free to chop up an onion and add it to the slow cooker with the mushrooms. I promise to look the other way. 😉
Onions or not, this slow cooker supper of Crockpot Beef Stroganoff is hearty and comforting! It's mighty popular around here, and I hope that you all enjoy it as well. 🙂
More Comfort Food Recipes
- King Ranch Chicken Casserole
- Cheeseburger Macaroni {Homemade Hamburger Helper}
- Perfect Chicken & Dumplings
- Easy Cheesy Chicken Spaghetti
- 2 pounds trimmed beef stew meat, OR trimmed & cubed chuck roast
- 12 ounces white mushrooms, cleaned & sliced
- 2 tablespoons minced fresh garlic
- 1 ½ cups beef broth
- 2 tablespoons red wine, optional
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 2 tablespoons dried parsley, OR ½ cup fresh parsley
- ½ teaspoon dried thyme
- 6 tablespoons flour
- 1 bay leaf
- 4 ounces cream cheese, at room temperature
- 8 ounces sour cream
- Salt and freshly ground black pepper, to taste
- Egg noodles
Prevent your screen from going dark
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Place beef, mushrooms, and garlic in crock pot. In a medium bowl, mix together beef broth, red wine (if using), Worcestershire sauce, mustard, garlic powder, onion powder, dried parsley, thyme, and flour. Whisk mixture until flour is dissolved. Pour into crock pot, add bay leaf, and stir all ingredients until coated. Place lid on crock pot and cook for 8 to 10 hours on low (or 4 to 5 hours on high).
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About 20 minutes before serving time, add cream cheese to crock pot and replace lid. After 10 minutes, stir warmed/softened cream cheese into sauce, pushing with the back of a spoon to break it up and incorporate it into sauce. Stir sour cream into sauce. (Add fresh parsley at this point as well, if using.) Replace lid and cook on low for a few more minutes until heated through.
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In the meantime, boil egg noodles according to package directions. Remove bay leaf from stroganoff, taste, and add salt and pepper as desired. Serve over hot egg noodles and garnish with additional minced parsley, if desired.
- Don't open a whole bottle of red wine just for the sake of this recipe. But if you already have a bottle open, or if you're going to be opening a bottle to drink with dinner, you can add an optional splash to this stroganoff for another layer of flavor.
- Instead of 2 tablespoons dried parsley, you may use ½ cup of fresh minced parsley, but add fresh herbs to the recipe at the same time as the sour cream as opposed to at the beginning of the recipe.
- The cream cheese makes the stroganoff sauce extra creamy, but you may leave it out if you prefer to make this dish lighter.
Calories: 409 kcal | Carbohydrates: 12 g | Protein: 40 g | Fat: 22 g | Saturated Fat: 11 g | Cholesterol: 134 mg | Sodium: 349 mg | Potassium: 967 mg | Fiber: 1 g | Sugar: 3 g | Vitamin A: 500 IU | Vitamin C: 3.5 mg | Calcium: 106 mg | Iron: 4.4 mg
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