Description
A hearty and comforting slow-cooked beef stroganoff featuring tender stew meat, rich cream cheese, and savory mushrooms served over pasta.
Ingredients
Scale
- 1 1/2 to 2 pounds stew meat, trimmed of excess fat
- 2 teaspoons Italian seasoning
- Salt and pepper to taste
- 2 cups low sodium beef broth
- 1 cup sliced fresh mushrooms
- 3 tablespoons Worcestershire sauce
- 1 tablespoon minced garlic
- 1 tablespoon Dijon mustard
- 1 cup sour cream
- 6 ounces cream cheese, cubed and softened
- 4 tablespoons corn starch or flour
- 1/2 cup beef broth, for slurry
- 12 ounces short pasta noodles, cooked according to package instructions
Instructions
- Lightly grease your slow cooker and add stew meat, seasoning with Italian seasoning, salt, and pepper.
- Add mushrooms, beef broth, garlic, Dijon mustard, and Worcestershire sauce; nestle mushrooms into the broth.
- Cover and cook on low for 8-9 hours.
- About 30 minutes before serving, create a slurry by mixing corn starch or flour into 1/2 cup beef broth, then stir into the slow cooker.
- Add cream cheese and sour cream; cook on high for another 20-30 minutes, stirring until smooth.
- Taste and adjust salt and pepper, then stir in cooked noodles.
- Serve immediately, garnished with cracked black pepper and fresh thyme if desired.
Notes
To lower calories and fat, use reduced-fat dairy and swap part of the pasta with whole grain or vegetable noodles. Searing the meat before cooking adds deeper flavor.
- Prep Time: 15 minutes
- Cook Time: 540 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 750
- Sugar: 5g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 100mg