Slow Cooker Creamy Beef Stroganoff

Slow cooked beef stroganoff is the best stroganoff, especially this creamy version.

I absolutely hate when I cannot get a good picture of a recipe. This is actually the second attempt for this one and I give up. It is not an appetizing picture, but it's a really great recipe. I remember seeing the picture and thinking the pasta cooked with the beef, that isn't the case though. The beef and sauce part cook on its own first and then you stir in the pasta later. You can do mushrooms in this, as per the normal way to make it, but we don't really do mushrooms.

What you need:

• 2 lb. beef stew meat

• 2 tsp. Italian seasoning

• Salt and pepper to taste

• 2 cups beef broth

• 3 Tbsp. Worcestershire sauce

• 1 Tbsp. minced garlic cloves

• 1 Tbsp. Dijon mustard

• 1 cup sour cream

• 6 oz. cream cheese, cut into cubes and softened

• 4 Tbsp. cornstarch

• 1/2 cup beef broth

• 12 oz. egg noodles or rotini pasta, cooked

Directions:

1. Grease the slow cooker insert and add stew meat. Season with Italian seasoning, salt, and pepper.

2. Add 2 cups beef broth, Worcestershire sauce, garlic, and mustard.

3. Cover and cook on LOW for 8 to 9 hours.

4. 30 minutes before serving time, whisk together cornstarch and 1/2 cup beef broth and add to crockpot and stir.

5. Add sour cream and cream cheese to crockpot and cook on HIGH for 30 more minutes, stirring occasionally until well mixed and sauce thickens.

6. Stir in cooked pasta and serve.

Recipe from Creme de la Crumb

Originally posted on Fantastical Sharing of Recipes on April 2, 2021