Crock Pot Beef Stroganoff For Two
Tender stew meat cooked in a creamy, flavorful sauce comes together with perfectly cooked egg noodles to form this easy Crock Pot Beef Stroganoff for Two!
A FILLING COMFORT FOOD DINNER FOR TWO
If you haven’t been around to see my dinner for two series, welcome to the perfect sized set of dinner recipes that are great for two people to enjoy! I’ve had a lot of fun with these recipes. It’s not always easy to scale down for two people but I’ve tried to make it as easy as possible and I think these meals have come out fantastic without losing any flavor. This crock pot dinner will make two generous portions, or if you aren’t big eaters, you will have a little leftover. The meat comes out buttery tender and you can’t beat that cream sauce!
FREQUENTLY ASKED QUESTIONS:
We did not find it salty but I know that is very subjective to taste. However, this is an easy recipe to use no sodium or low sodium ingredients, especially if you’re sensitive to salt or need to cut down on sodium for your diet.
Adding mushrooms would be an easy, no brainer option to toss in. It would work well with the cream of mushroom soup and the flavors would already sync nicely.
Nope. You won’t specifically taste the dijon, it just adds a nice depth of flavor. If you don’t have dijon, just skip it.
If you’re out of egg noodles, try pasta like fettuccini, or linguini. You could also use a bed of white rice, brown rice, other rice, mashed potatoes or sweet potatoes. Anything that holds the gravy and meat well.
No. If cream of mushroom soup isn’t something you like the taste of, you could use other cream soup flavors (like cream of chicken or cream of potato). I do also have a Homemade Cream of Mushroom soup recipe linked below in the ingredient section if you prefer to make this fully from scratch.
Yes, you will need to brown and crumble it before adding to the crock pot though. Cook the onions and garlic with it. You won’t need to cook it as long since the meat will already be cooked. Maybe only an hour or two at the most and continue with the rest of the directions.
If you have leftovers, transfer them to an airtight container to keep in the fridge for up to 3 days.
I don’t recommend trying to freeze this.
You can use the microwave or the skillet on the stove to reheat leftovers. Just be careful, since the meat is already very tender, if you heat it up too much, the meat will get tough.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- stew meat– stew meat can be swapped for cooked and crumbled ground beef (see above Frequently Asked Questions section). Additionally, you could use a chuck roast or a sirloin roast. Just be sure to cut it into bite sized pieces so it’s easy for everyone to eat.
- small onion
- cloves garlic – use fresh garlic if possible. It really does add so much more flavor than the jarred stuff.
- beef broth -as I stated above, please use low or no sodium options if you are concerned about sodium.
- Worcestershire sauce
- Dijon mustard – if you don’t have or don’t want to buy Dijon mustard, just skip it. You don’t taste the mustard as a separate ingredient but regular yellow mustard would be too strong and vinegary so I wouldn’t use that to substitute.
- sour cream – you could use plain Greek yogurt. Other than that, I don’t have a substitute for those who don’t like sour cream. I suppose you could just skip it.
- cream of mushroom soup – if you’d like to make your own, I have a homemade Cream of Mushroom Soup recipe just for you. You only need half a can of it, so the rest of the homemade soup, or the rest of the can, can be transferred to an airtight container to keep in the refrigerator and use in something else within 3-4 days.
- cornstarch and water – when you mix these together, it’s called a “slurry” – this works to thicken up the sauce a bit. You want cornstarch, not flour.
HOW TO MAKE CROCK POT BEEF STROGANOFF FOR TWO
Season the stew meat with salt and pepper. In a large skillet over medium-high heat, add 1 tablespoon of oil. Sear the meat in batches, you may need to add more oil as you go. Place the seared meat into the body of a 4-6quart slow cooker.
Turn down the heat to medium-low add the onions and cook until translucent, stirring often, about 8 minutes. Add the garlic and cook until fragrant, 30 seconds. Deglaze the skillet with ½ cup of the beef broth. Pour everything over the meat in the slow cooker.
Add the remaining broth along with the Dijon mustard and Worcestershire sauce to the slow cooker, stirring it in. Cover and place on low for 7-8 hours or high 3-4 hours, until the beef is tender.
Stir in the sour cream and mushroom soup. In a small bowl, whisk together the cornstarch and water, stir it into the slow cooker, cover and place on high. Continue to cook, stirring every 10 minutes, until thickened, about 30 minutes.
Serve immediately over egg noodles.
CRAVING MORE RECIPES?
- Ground Beef Stroganoff
- Chicken Stroganoff
- Crock Pot Meatball Stroganoff
- Beef Stroganoff Cups
- Ground Beef Stroganoff (No Cream Soups)
- White Chicken Enchiladas for Two
- Crock Pot Pork Chops & Potatoes For Two
- Polish Casserole for Two
- Chicken and Dumplings For Two
- Crock Pot Chicken Thighs and Gravy For Two
- Lasagna For Two
- Crock Pot Potato Soup For Two
- Crock Pot Chicken Alfredo For Two
- Crock Pot Chicken & Gravy For Two
- Stuffed Peppers For Two
- Baked Ziti For Two
- Sheet Pan Garlic Parmesan Chicken Meal For Two
- Chicken Noodle Casserole For Two
- Crock Pot Pork Chops For Two
- Baked Spaghetti For Two
Crock Pot Beef Stroganoff for Two
Ingredients
- 1 pound stew meat
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1-2 Tablespoons vegetable oil
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 ½ cups beef broth, divided use
- 2 Tablespoons Worcestershire sauce
- 1 Tablespoon dijon mustard
- ¾ cup sour cream
- 5 ounces canned cream of mushroom soup (1/2 a can)
- 2 Tablespoons cornstarch
- 2 Tablespoons water
- cooked egg noodles (for serving – we like the No Yolks noodles)
Instructions
- Season 1 pound stew meat with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- In a large skillet over medium-high heat, add 1-2 Tablespoons vegetable oil. Get it nice and hot before adding the meat. Sear the meat in batches, you may need to add more oil as you go. Cook's Note: Searing is just getting a good browning on the meat (not cooking it all the way through). You do not want to steam the meat so that is why you want to work in batches so you don't overcrowd the pan and end up steaming rather than browning the meat.
- Place the seared meat into the body of a 4-6 quart slow cooker.
- Back to the skillet, turn down the heat to medium-low and add 1 small onion, thinly sliced and cook until translucent, stirring often, about 8 minutes.
- Add 2 cloves garlic, minced and cook until fragrant, 30 seconds.
- Deglaze the skillet with ½ cup of the beef broth. Pour everything over the meat in the slow cooker. Cook's Note: Deglazing just means you will take a spatula and gently scrape up any brown bits off the bottom of the skillet (there's a lot of flavor in those bits). The beef broth will help with that. If you are using a nonstick pan, don't use a metal spatula to do this as it will scratch it, use wood or silicone.
- Add the remaining 1 cup beef broth, 2 Tablespoons Worcestershire sauce and 1 Tablespoon dijon mustard to the slow cooker, stirring it in.
- Cover and place on low for 7-8 hours or high 3-4 hours, until the beef is tender.
- Then stir in 3/4 cup sour cream and 5 ounces canned cream of mushroom soup.
- In a small bowl, whisk together 2 Tablespoons cornstarch and 2 Tablespoons water then stir it into the slow cooker. Cover and put on the high setting. Continue to cook, stirring about every 10 minutes, until thickened (about 30 minutes.)
- Serve immediately over cooked egg noodles.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Made the recipe for 2. Delicious. I may add a little more Dijon but that is my preference. I did add mushrooms.
Will make again. Delicious
Hi! What can I use instead of Cream of Mushroom soup? Should I just make my own white sauce instead? Thanks!
I talk about that in more detail above in the frequently asked questions section 🙂
I love your site & I love your recipes! Another winner!!
Delicious! Sautéed mushrooms just before adding the Sour Cream and Cream of Mushroom Soup and “slurry”. So good. Just learning how to cooK as empty nesters after 37 years.
Absolutely delicious beef stroganoff!!! I added 8 oz of fresh mushrooms, which was suggested if desired. Also LOVE that Brandie included the ingredient amounts in the instructions, as it saved me from looking back at another screen. Brilliant move, Brandie!!!
Thank you SO much Adele! And I appreciate the feedback about the ingredients in the directions part of the recipe card. I recently started doing it so I haven’t fixed all the recipe cards yet but it is helpful to hear if people like it or not so I know whether to keep doing it – ha! Thanks again!!
Thanks, it’s really great seeing recipes cut down for 2! Will be making this tomorrow night.
Made this for my wife and I, she absolutely loved it and so do I. Thank you so much for these smaller recipes. We hope you’ll keep doing them.
Hi Dan! Thanks so very much!! I will definitely keep doing them if there is continued interest. So commenting really does help so I know what people are looking for 🙂
VERY GOOD!
This was very good. My wife & I enjoyed it very much. Thank you for sharing these scaled down recipes.
Love this so much
Thank You !