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Slow Cooker Beef Stroganoff


2½ pounds beef stew meat

10.5 ounces condensed cream of mushroom soup

1 packet onion soup mix

8 ounces fresh mushrooms, sliced (or, 8 oz canned mushrooms, drained)

1 cup sour cream

8 ounces cream cheese softened

salt and black pepper to taste

optional garnish: fresh parsley or thyme

optional thickener: ½ teaspoon or 1 tablespoon cornstarch (you don’t really need in my opinion)


Spray crockpot with nonstick spray. Add beef stew meat, cream of mushroom soup, onion soup mix, and sliced mushrooms. Stir until combined.

Cover and cook on low for 6 to 8 hours.

About 30 minutes before serving, add very soft cream cheese and stir to melt until incorporated. Add sour cream and stir. Add salt and pepper to taste.

Serve over riced cauliflower (keto and low carb option), egg noodles, or rice. Sprinkle with parsley or thyme.

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