Description
A comforting and creamy Slow Cooker Beef Stroganoff with tender beef, savory mushrooms, and a rich sour cream sauce served over egg noodles.
Ingredients
Scale
- 2 pounds beef stew meat, cut into chunks
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (10.5 oz) cream of mushroom soup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup beef broth
- 1 tablespoon Dijon mustard
- 1 package (8 oz) cream cheese, softened
- 1/2 cup sour cream
- 12 oz egg noodles, cooked
- 2 tablespoons chopped parsley (optional)
Instructions
- Place the beef, onion, and garlic in the slow cooker.
- Add the cream of mushroom soup, Worcestershire sauce, salt, pepper, beef broth, and Dijon mustard. Stir to combine.
- Cover and cook on low for 7–8 hours or on high for 4–5 hours, until the beef is very tender.
- About 30 minutes before serving, stir in the cream cheese until melted and well combined.
- Add sour cream and stir until the sauce is creamy and smooth.
- Cook the egg noodles according to package instructions and drain.
- Serve the beef stroganoff over the cooked noodles and garnish with chopped parsley if desired.
Notes
For extra flavor, sear the beef before adding to the slow cooker. This dish also pairs well with mashed potatoes or rice.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4g
- Sodium: 780mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 125mg
Keywords: beef stroganoff, slow cooker, comfort food, creamy, dinner