Description
This creamy beef stroganoff is a comforting dish made with tender beef and a rich sauce, perfect for serving over egg noodles.
Ingredients
Scale
- 2 pounds beef stew meat
- 1 small yellow onion, sliced
- 2 cups sliced mushrooms (optional)
- 2 cloves garlic, minced
- 10 ounces cream of mushroom soup
- 1 cup beef broth (can use low or no sodium)
- 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, for serving)
Instructions
- To a 5-6 quart slow cooker, add beef stew meat, yellow onion, sliced mushrooms, garlic, cream of mushroom soup, beef broth, Worcestershire sauce, Dijon mustard, paprika, salt, and black pepper. Stir together.
- Cover and cook on low for 8 hours or high for 3–4 hours (high is not recommended as the meat won’t be quite as tender), until the beef is fully cooked and tender.
- NOTE: Do not open the lid during cooking to keep checking on it or stirring; this will result in the meat coming out tough.
- About 20 minutes before serving, stir in cream cheese and sour cream until smooth and creamy.
- Add in cooked egg noodles and stir to coat.
- Garnish with fresh parsley and serve warm.
Notes
- Make sure to stir in the cream cheese and sour cream well to ensure a creamy consistency.
- This dish pairs well with a side salad or steamed vegetables.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 plate