Description
A hearty and creamy beef stroganoff made effortlessly in a slow cooker, perfect for busy weeknights.
Ingredients
- 1½ – 2 pounds stew meat
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups beef broth (low sodium preferred)
- 1 cup sliced fresh mushrooms
- 3 tablespoons Worcestershire sauce
- 1 tablespoon minced garlic
- 1 tablespoon Dijon mustard
- 1 cup sour cream
- 6 ounces cream cheese, softened and cubed
- 4 tablespoons cornstarch
- ½ cup beef broth
- 12 ounces short pasta noodles (rigatoni, penne, etc.)
Instructions
- Lightly grease your slow cooker.
- Add the stew meat to the slow cooker.
- Season with Italian seasoning, salt, and pepper.
- Dump in mushrooms, beef broth, garlic, Dijon mustard, and Worcestershire sauce. Cover and cook on low for 8-9 hours.
- About 30 minutes before serving, whisk the cornstarch into ½ cup beef broth until smooth.
- Stir the cornstarch mixture into the slow cooker. Add cream cheese and sour cream.
- Cook on high for 20-30 minutes, stirring occasionally.
- Adjust seasonings to taste.
- Fold in cooked noodles before serving.
- Garnish with fresh cracked black pepper and thyme if desired.
Notes
For lighter options, consider Greek yogurt instead of sour cream. Feel free to experiment with different types of noodles and proteins.