Description
A delicious and comforting slow cooker beef stroganoff made with tender beef, creamy sauce, and egg noodles, perfect for busy weeknights.
Ingredients
Scale
- 2 pounds beef stew meat, cut 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 1/4 cups beef broth
- 2 tablespoons Dijon mustard
- 2 tablespoons Worcestershire sauce
- 1/2 teaspoon onion powder
- 2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 teaspoon dried thyme
- 2 tablespoons cornstarch dissolved in 1/2 cup beef broth
- 6 ounces cream cheese
- 3/4 cup sour cream
- 1/4 cup chopped fresh parsley
- 10 ounces uncooked egg noodles, cooked according to package instructions
Instructions
- Layer the onions and garlic in the bottom of the slow cooker, then add the sliced mushrooms and beef on top.
- In a small bowl, combine 1 1/4 cups beef broth, Dijon mustard, Worcestershire sauce, salt, pepper, onion powder, and thyme; whisk until fully combined.
- Pour the seasoned broth mixture over the layered ingredients in the slow cooker, cover, and cook on LOW for 6 to 8 hours or on HIGH for 4 to 5 hours.
- About 20 minutes before the end of cooking, mix the cornstarch with 1/2 cup beef broth until smooth, then stir into the cooker to thicken the sauce.
- Remove the lid and add the cream cheese; stir until melted and smooth.
- Stir in the sour cream and parsley, heat through for 5 minutes, then serve over the cooked egg noodles.
Notes
For added flavor, brown the beef and sauté the onions before adding them to the slow cooker. Use low-sodium broth to reduce sodium content.
- Prep Time: 10 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 90mg