Description
A creamy and hearty beef stroganoff made effortlessly in a crockpot, perfect for lazy days.
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
- Add the beef, onion, mushrooms, garlic, cream of mushroom soup, beef broth, Worcestershire sauce, Dijon mustard, paprika, salt, and pepper to the slow cooker. Stir everything together.
- Cover the slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours until the beef is tender.
- About 20 minutes before serving, stir in the cubed cream cheese and sour cream until smooth.
- Add the cooked egg noodles and stir until coated in the sauce.
- Sprinkle with chopped parsley and serve warm.
Notes
Avoid overcooking the beef and make sure to include cream cheese for the best texture.