This slow cooker 5-ingredient creamy beef stroganoff is the kind of supper that saves a busy day and still feels comforting enough for Sunday dinner. It takes a handful of pantry-friendly ingredients, including evaporated milk for that rich, silky finish, and turns simple ground beef into a cozy stroganoff-style meal with hardly any fuss. If you need an easy family dinner that tastes like you worked much harder than you did, this one fits the bill beautifully.
Serve this creamy beef stroganoff over hot egg noodles, mashed potatoes, or steamed rice to soak up every bit of sauce. A simple side salad, buttered green beans, or roasted broccoli balances the richness nicely, and warm dinner rolls are always welcome at the table if you want to stretch the meal for hungry eaters.
Slow Cooker 5-Ingredient Creamy Beef Stroganoff
Servings: 6
Ingredients
1 1/2 pounds ground beef
1 packet dry onion soup mix
1 can (10.5 ounces) condensed cream of mushroom soup
1 can (12 ounces) evaporated milk
8 ounces cream cheese, cubed
Directions
1. Add the ground beef to the bottom of a 5- to 6-quart slow cooker and break it up into small crumbles. Sprinkle the dry onion soup mix evenly over the top.
2. Spoon the condensed cream of mushroom soup over the beef, then pour in the evaporated milk. Scatter the cubed cream cheese over the top.
3. Cover and cook on low for 4 to 5 hours or on high for 2 1/2 to 3 hours, stirring once or twice if convenient, until the beef is fully cooked and the sauce is hot and creamy.
4. Stir well until the sauce is smooth. Taste and adjust with black pepper if you like, then serve hot over cooked egg noodles, mashed potatoes, or rice.
Variations & Tips
For extra mushroom flavor: Stir in 8 ounces of sliced mushrooms during the last 1 to 2 hours of cooking. This is a nice way to make the dish feel a little heartier and more traditional.
For picky eaters: Keep the seasoning simple and serve it over buttered noodles for a softer stroganoff look that little ones usually enjoy. If your family is sensitive to onion pieces, make sure the soup mix is well dissolved into the sauce.
To avoid curdling: Evaporated milk holds up better than regular milk in the slow cooker, which is one reason this recipe works so well. For the smoothest sauce, keep the cooker on low if you have the time and stir near the end once the cream cheese has softened.
To make it stretch: This recipe goes a long way when spooned over a generous bed of noodles or rice. You can also add a side of peas, broccoli, or a salad to round out supper without needing more meat.