Description
A creamy and comforting beef stroganoff made effortlessly in a slow cooker with a secret ingredient for extra creaminess.
Ingredients
- 2 lbs beef stew meat, cut into 1-inch cubes
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 8 oz sliced mushrooms
- 1 (10.75 oz) can condensed cream of mushroom soup
- 1 (1 oz) package dry onion soup mix
- 1/2 cup beef broth
- 1/4 cup Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/2 teaspoon black pepper
- 8 oz cream cheese, softened
- 1 (16 oz) package egg noodles, cooked
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Place the beef stew meat, chopped onion, minced garlic, and sliced mushrooms in a slow cooker.
- In a medium bowl, whisk together the condensed cream of mushroom soup, dry onion soup mix, beef broth, Worcestershire sauce, Dijon mustard, and black pepper.
- Pour the mixture over the beef and vegetables in the slow cooker.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the beef is very tender.
- About 30 minutes before serving, stir in the softened cream cheese until completely melted and smooth.
- Stir in the cooked egg noodles and let sit for a few minutes.
- Garnish with fresh parsley before serving.
Notes
Make sure not to skip the cream cheese; it’s the key to the creaminess of this dish.