SLOW COOKER CREAMY BEEF STROGANOFF
10 mins
COOK TIME
8 hours
TOTAL TIME
8 hours 10 mins
Author: Tiffany
Recipe type: Main Dish
Cuisine: American / Italian
Serves: 4
INGREDIENTS
- 1 ½ pounds stew meat
- 2 teaspoons Italian seasoning
- salt and pepper, to taste (I used about 1 teaspoon salt and ½ teaspoon black pepper)
- 3 cups beef broth (I used low sodium)
- 1 cup chopped or sliced mushrooms (preferably fresh, not canned)
- ½ medium onion, diced
- ¼ cup Worcestershire sauce
- 3 teaspoons minced garlic
- 1 tablespoon dijon mustard
- 1 cup sour cream (reduced fat is okay, not fat free – it tends to get curdled)
- 6 ounces cream cheese, cut into 1-inch cubes, softened
- 12 ounces short pasta noodles, cooked according to package instructions (egg noodles are traditionally served with stroganoff but penne, macaroni, or spiral all work well)
INSTRUCTIONS
- Lightly grease your slow cooker, then add stew meat and sprinkle Italian seasoning, and salt and pepper to taste over the top. Add mushrooms, onions, beef broth, garlic, and Dijon mustard. Cover and cook on low for 8-9 hours.
- About 30 minutes before serving, add cream cheese and sour cream to slow cooker. Cook another 20-30 minutes, stirring occasionally until cream cheese and sour cream are incorporated. Taste, add salt and pepper to your personal taste if needed, and stir in noodles. Serve immediately garnished with cracked black pepper and fresh thyme if desired.
