Description
A comforting and easy beef stroganoff made in the slow cooker, perfect for those lazy nights.
Ingredients
- 2 pounds beef stew meat or chuck roast cut into chunks
- 1 small onion sliced
- 2 cups sliced mushrooms
- 2 cloves garlic minced
- 1 (10.5-ounce) can cream of mushroom soup
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 8 ounces cream cheese softened and cubed
- 1 cup sour cream
- 12 ounces wide egg noodles cooked and drained
- Fresh parsley chopped (optional)
Instructions
- Place the beef, onion, mushrooms, and garlic in the slow cooker.
- Dump in the cream of mushroom soup, beef broth, Worcestershire sauce, Dijon mustard, paprika, salt, and black pepper. Stir to combine.
- Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours.
- About 20 minutes before serving, stir in the cream cheese and sour cream until smooth.
- Mix in the cooked egg noodles until fully coated in the creamy sauce.
- Serve warm, garnished with fresh parsley if desired.
Notes
For best results, brown the meat before adding to the slow cooker.