Slow Cooker Beef Stroganoff Recipe
Ingredients
- 2 lbs Beef Stew Meat Chunk it up yourself
- 1 Onion Give it a good chop
- 3 Garlic Cloves Smash and chop
- 8 oz Mushrooms Sliced up nice and thin
- 2 cups Beef Broth Liquid gold for flavor
- 1 tbsp Worcestershire Sauce For a savory kick
- 1 tbsp Dijon Mustard Adds a tangy zing
- 8 oz Cream Cheese Can swap with sour cream
- 1 sprig Fresh Rosemary Nothing like the real deal
- 1 tsp Salt Just enough—to taste
- ½ tsp Black Pepper Cracked fresh
- 16 oz Egg Noodles Ready for serving
Instructions
- Get Everything Prepared: Chop the beef into chunks. Do the same with the onion and mince the garlic, too. The mushrooms need some slicing love.
- Mix It All: Throw the beef, onion, garlic, and mushrooms into your slow cooker. Add beef broth, Worcestershire sauce, and Dijon mustard. Sprinkle on salt and pepper for good measure.
- Let it Cook: Toss that rosemary sprig on top like a chef. Pop the lid on and cook either on low for 8 hours or crank it up on high for 4 hours.
- Add Some Creaminess: About 20 minutes before you’re ready to chow down, remove the Rosemary and stir in the cream cheese until it melts into creamy goodness. Sour cream is a good stand-in if you’d like.
- Noodle Time: As the cream cheese works its magic, cook the egg noodles according to the package directions.
- Let’s Eat: With noodles cooked and stroganoff ready, plop a hearty serving over the noodles. Sprinkle on some fresh rosemary if you’re feeling fancy.
Nutrition
Calories: 300kcal
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