Slow Cooker Beef Stroganoff
A rich and creamy Slow Cooker Beef Stroganoff that's perfect served over egg noodles or rice.
Equipment
- slow cooker
Ingredients
- 2 pounds beef stew meat (e.g., chuck) cut any large pieces into bite-sized pieces
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 12 ounces fresh cremini or white button mushrooms cleaned and sliced
- 1.25 cup beef broth
- 2 tablespoons Dijon mustard
- 2 tablespoons Worcestershire sauce
- 0.5 teaspoon onion powder
- 2 teaspoons salt
- 0.5 teaspoon freshly ground black pepper
- 0.75 teaspoon dried thyme
- 2 tablespoons cornstarch dissolved in ½ cup beef broth
- 6 ounces cream cheese
- 0.75 cup sour cream
- 0.25 cup chopped fresh parsley
- 10 ounces uncooked egg noodles cook according to package instructions and toss with some melted butter before serving
Instructions
- Layer the ingredients in the slow cooker in the following order: Onions/garlic, mushrooms, and beef.
- In a small bowl, combine the broth, mustard, Worcestershire sauce, salt, pepper, onion powder, and thyme. Pour over the beef in the slow cooker. Cook on LOW for 6 to 8 hours or on HIGH for 4 to 5 hours or until the beef is tender.
- About 20 minutes before it's done, add the beef broth/cornstarch mixture to the slow cooker and stir to combine. Cook until thickened.
- Stir in the cream cheese until dissolved. Stir in the sour cream and chopped fresh parsley and heat through. Add salt, pepper, and mustard to taste.
- Serve over hot egg noodles.
Nutrition
Serving: 1servingCalories: 574kcalCarbohydrates: 8gProtein: 30gFat: 46gSaturated Fat: 20gCholesterol: 153mgSodium: 1228mgPotassium: 729mgFiber: 1gSugar: 3gVitamin A: 770IUVitamin C: 6.4mgCalcium: 105mgIron: 4mg
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