Description
A creamy and flavorful beef stroganoff made effortlessly in a slow cooker, perfect for a cozy dinner.
Ingredients
- 2 lb beef, cut into 1-inch chunks
- 1 onion, diced into 1/2-inch pieces
- 2 garlic cloves, minced
- 12 oz mushrooms, thickly sliced
- 1.5 cups beef broth
- 2.5 tbsp Dijon mustard
- 2.5 tbsp Worcestershire sauce
- 1/2 tsp onion powder
- 2 tsp salt
- 1/2 tsp pepper
- 3/4 tsp thyme
- 1/4 tsp smoked paprika
- 1 bay leaf
- 2 tbsp cornstarch
- 1/2 cup cold broth
- 6 oz cream cheese, cubed and room temperature
- 3/4 cup sour cream
- 1/4 cup parsley, chopped
- 10 oz egg noodles
Instructions
- Season the beef chunks with salt, pepper, onion powder, and thyme.
- (Optional) Brown the meat in a skillet over medium-high heat for added color and flavor.
- Dice the onion and mince the garlic.
- Combine beef, onions, garlic, mushrooms, mustard, Worcestershire sauce, bay leaf, smoked paprika, and 1.5 cups of beef broth in the slow cooker. Stir to combine.
- Cover and cook on low for 6-8 hours or high for 4 hours.
- About 30 minutes before serving, mix cornstarch with 1/2 cup cold broth until smooth.
- Stir the cornstarch slurry into the slow cooker until well mixed.
- Add cream cheese and sour cream, stirring until creamy.
- Prepare egg noodles according to package instructions.
- Serve the stroganoff over egg noodles and sprinkle with parsley.
Notes
Browning the beef enhances flavor. Ensure cream cheese is at room temperature to prevent lumps.