Beef Stroganoff with Cream Cheese

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Spaghetti Casserole

Spaghetti Casserole – Tasty slow cooked casserole

Nana’s Sloppy Joes

This is an easy dish that the kids really love for after school!

Cucumber Onion and Vinegar Salad

We love this with any summer meal.

Prep Time 10 mins
Cook Time 8 hrs
Temp Low

Beef Stroganoff with Cream Cheese – made in a slow cooker


  • 1.25 Pounds Cubed Beef Stew Meat
  • 2 Cans Condensed Cream of Mushroom Soup
  • 1 Onion, chopped
  • 2 Tablespoons Worcestershire Sauce
  • 1/4 Cup Water
  • 1 can Beef Broth (or fill one of the empty cans with Red Wine)
  • Dash of Garlic Salt
  • 8 Ounces Cream Cheese
  • Egg Noodles


  1. Step One

    In slow cooker, combine uncooked meat and all ingredients EXCEPT cream cheese and noodles.

  2. Step Two

    Cook on low setting for 8 hrs or high for about 5 hrs.

  3. Step Three

    Approx. 15-20 min before serving, add the cream cheese; stir occasionally until melted.

  4. Step Four

    Approx. 10 minutes before serving, add uncooked noodles, push down in sauce to get lightly coated; replace lid, but stir occasionally until noodles are soft and ready to eat.

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  3. lauren

    How much egg noodles do you add?

  4. Crockin Girls

    Crockin Girls

    Hey Melissa,
    We also have a healthy crockin category and fresh crockin’ under the recipe tab. Have you checked those out?

    Glad y’all liked it Jenny. Isn’t it funny how the meal seems to taste yummier when you can smell it so strong throughout the house. And you can always add another can of the beef broth or wine to make the sauce go further, too. Happy Crockin’, y’all!

  5. jenny p.

    I just cooked this today and what a treat to come home from a long day at work and have dinner ready to go! I thought the sauce was pretty thick after I put in the 8 oz of cream cheese, so I am thinking cutting that in 1/2 would maybe do the trick. I also found that once I put the noodles into the crock, there wasn’t a lot of liquid, so I added about 1/2 can of water after adding the noodles and it thinned out the sauce and covered/cooked the noodles perfectly. My daughter was so excited to walk in the door and smell home cooked food! Thanks ladies for a great recipe!

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  6. Melissa

    We just made this and loved it… but looking for options that are less ‘heavy’… ideas?

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  7. Crockin Girls

    Crockin Girls

    I think it will be DELISH, Tonya!

  8. Tonya

    I am trying this for tonight’s supper…..looks so yummy!! I didn’t have another can of cr of mushroom soup so I used beefy mushroom soup….hoping that will work also!!

  9. Crockin Girls

    Crockin Girls

    Bree, I’d use 1 can of beef broth…

  10. Cheryl M.

    I didn’t have stew meat, only a 2 pound roast, frozen. So I popped it in the slow cooker on high for two hours, then turned it down to low for 8 more hours. After 6 hours total it was already shredding up nicely. I used gluten free cream of mushroom and gluten free spiral noodles. Left out the Worcestershire because my dad can’t have white vinegar :( but it still tasted amazing! You crockin’ girls rock! Thanks for a no frills easy fix for dinner that I can adjust to gluten free super easily!

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  11. Bree

    How much beef broth do you use? Is that in addition to the water or as a substitute? Thanks!

  12. Crockin Girls

    Crockin Girls

    Absolutely, Tonya! Add a couple of hours if you use frozen meat. This would be a LONG crockin’ meal. Perfect for those days that you’ll be starting your day early! Happy Crockin’!

  13. Tonya

    This sounds great! I would like to try soon. Can you use frozen meat? And how long would you cook it?

  14. Rexanne


    My family LOVED this!

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  15. Chrissy


    I’ve made this recipe 3 times. I like it a lot. My husband LOVES it!

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  16. Lorie T.

    A friend of mine shared a recipe very similar to this one about 6 months ago and it’s become my “go-to” for dinner…so yummy! I typically cook the noodles separately and then stir them into the meat sauce.

  17. Megan G.

    I made this recipe the other day and my kids loved it. Awesome recipe and very easy for those on the go!

  18. ellen q.

    Very good~and I had even forgotten the worchestire sauce! lol

  19. Nicole P.

    O.M.G. I am making this for dinner, and I took a taste before the noodles were even cooked. SO. GOOD. I think this easier than the Hamburger Helper version that I usually make and so much better and probably a zillion times healthier. I hope my husband comes home before it’s all gone!

  20. Donna S.

    Thank you!! Making it tomorrow for supper.

  21. Crockin Girls

    Crockin Girls

    Yes, 12 oz bag is what you need.

  22. Donna S.

    For the noodles do you use a 12 oz bag?

  23. Candy M.

    This was so freaking good that I have to double the recipe next time. THANK YOU.

  24. Crockin Girls

    Crockin Girls

    Glad it was a such a huge hit!

  25. Jennifer Y.

    Hands down the BEST stroganoff my family has ever had. Super easy! I skipped cutting up onions & added the onion soup mix instead. Used beef broth for the water. It was so creamy & so flavorful. My 3 kids loved it, my 2 year old had 2 helpings. Thank you!

  26. Crockin Girls

    Crockin Girls

    Natalie ~ Now that is a Crockin’ Miracle…a 2-yr-old eating it all up and not making a mess in the process :)

  27. Natalie T.

    I also used onion soup mix when I made it a couple months ago because I didn’t have onions on hand and it made such a huge difference :) It was very full of flavor. My 2yr old loved it so much that it all got in her mouth and none on the floor, herself, or in her chair :)

  28. Crockin Girls

    Crockin Girls

    Glad it was a hit at your home.

  29. Hayley S.

    oh and I added 2 cups of fresh mushrooms

  30. Hayley S.

    This turned out so great. I actually added 2 packages of onion soup mix and a whole can of beef broth. (no water or wine) My Husband LOVED it. I cooked it on low for 4 hours.

  31. Natalie T.

    You sub the broth or wine for the water and you use the same amount. Atleast that’s how I did it and it turned out awesome :)

  32. Annie G.

    If you use beef broth or red wine, do you substitute it for the water, or in addition to the water? If so how much?

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