Description
A rich and creamy beef stroganoff made in the slow cooker, perfect for a comforting meal.
Ingredients
Scale
- 2 pounds beef stew meat (or chuck roast, cut into chunks)
- 1 small yellow onion, sliced
- 2 cups sliced mushrooms (optional)
- 2 cloves garlic, minced
- 10 ounces cream of mushroom soup
- 1 cup beef broth (can use low or no sodium)
- 1 Tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 8 ounces cream cheese, softened and cubed
- 1 cup sour cream
- 12 ounces wide egg noodles, cooked and drained
- fresh parsley, chopped (optional, for serving)
Instructions
- To a 5-6 quart slow cooker, add beef stew meat, sliced onion, sliced mushrooms, minced garlic, cream of mushroom soup, beef broth, Worcestershire sauce, Dijon mustard, paprika, salt, and black pepper. Stir together.
- Cover and cook on low for 8 hours or high for 3–4 hours (although high is not recommended as the meat won’t be quite as tender), until the beef is fully cooked and tender.
- NOTE: Do not open the lid to keep checking on it or to stir it. It is not necessary and will result in the meat coming out tough. Just set it and forget it.
- About 20 minutes before serving, stir in cream cheese and sour cream until smooth and creamy. This might take a few minutes for everything to melt and get incorporated.
- Add cooked wide egg noodles and stir to coat.
- Garnish with chopped parsley and serve warm.
Notes
- For best results, avoid lifting the lid during cooking to maintain temperature and moisture.
- This dish pairs well with crusty bread or a simple salad.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg