Prep Time: 10 mins | Cook Time: 8 hrs | Total Time: 8 hrs 10 mins | Servings: 6
I love beef stroganoff, and this slow cooker version is my favorite! This is a healthier version, pretty savory, and most of all, incredibly easy to whip up. This creamy beef stroganoff is made with no cream of soup, yet this is still very rich. It’s a scrumptious dish perfect to serve over spiral egg noodles, mashed potatoes, or rice.
Ingredients
1 c. sliced mushrooms (preferably fresh, not canned)
1 ½ – 2 lbs stew meat
6 oz. cream cheese, cut into 1-inch cubes, – softened
2 c. beef broth (I used low sodium)
3 tbsp Worcestershire sauce
1 tbsp Dijon mustard
1 tbsp minced garlic
1 c. sour cream
4 tbsp cornstarch (or flour) + ½ c. beef broth
2 tsp Italian seasoning
12 oz. short pasta noodles – cooked following the package instructions (egg noodles are traditionally served with stroganoff
but penne, macaroni, or spiral also works great)
salt and pepper to taste I used about 1 tsp salt and ½ tsp black pepper)
How to make Slow Cooker Creamy Beef Stroganoff
Step 1: Into a lightly greased slow cooker, add the stew meat and sprinkle with Italian seasoning, and salt and pepper. Then, top with mushrooms. Pour in the beef broth and add the garlic, Dijon mustard, and Worcestershire sauce. Put the lid on and set it to cook for 8 to 9 hours on low.
Step 2: Whisk the cornstarch (or flour) with half a cup of beef broth. Stir this into the slow cooker about 30 minutes before serving. Then, add the cream cheese along with sour cream and continue to cook on high for an additional 20 to 30 minutes, stirring often, until the cream cheese and sour cream are well blended and the sauce has thickened.
Step 3: Adjust the salt and pepper according to taste. Add the noodles and stir.
Step 4: Serve the creamy beef stroganoff right away. If desired, garnish with some cracked black pepper and fresh thyme. Enjoy!
Note:
This creamy beef stroganoff pairs well with spiral egg noodles, mashed potatoes, or rice.
Nutrition Facts:
Calories: 773 kcal, Carbohydrates: 48 g, Protein: 70 g, Fat: 32 g, Saturated Fat: 15 g, Cholesterol: 215 mg, Sodium: 684 mg, Potassium: 1301 mg, Fiber: 2 g, Sugar: 5 g, Vitamin A: 640 IU, Vitamin C: 2 mg, Calcium: 161 mg, Iron: 7 mg
Ingredients
- 1 c. sliced mushrooms (preferably fresh, not canned)
- 1 ½ - 2 lbs stew meat
- 6 oz. cream cheese, cut into 1-inch cubes, - softened
- 2 c. beef broth (I used low sodium)
- 3 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tbsp minced garlic
- 1 c. sour cream
- 4 tbsp cornstarch (or flour) + ½ c. beef broth
- 2 tsp Italian seasoning
- 12 oz. short pasta noodles - cooked following the package instructions (egg noodles are traditionally served with stroganoff
- but penne, macaroni, or spiral also works great)
- salt and pepper to taste I used about 1 tsp salt and ½ tsp black pepper)
Instructions
Step 1: Into a lightly greased slow cooker, add the stew meat and sprinkle with Italian seasoning, and salt and pepper. Then, top with mushrooms. Pour in the beef broth and add the garlic, Dijon mustard, and Worcestershire sauce. Put the lid on and set it to cook for 8 to 9 hours on low.
Step 2: Whisk the cornstarch (or flour) with half a cup of beef broth. Stir this into the slow cooker about 30 minutes before serving. Then, add the cream cheese along with sour cream and continue to cook on high for an additional 20 to 30 minutes, stirring often, until the cream cheese and sour cream are well blended and the sauce has thickened.
Step 3: Adjust the salt and pepper according to taste. Add the noodles and stir.
Step 4: Serve the creamy beef stroganoff right away. If desired, garnish with some cracked black pepper and fresh thyme. Enjoy!
Notes
This creamy beef stroganoff pairs well with spiral egg noodles, mashed potatoes, or rice.
