Description
This creamy beef stroganoff is a hearty and comforting dish, perfect for the family dinner table.
Ingredients
Scale
- 2 pounds beef stew meat (or chuck roast, cut into chunks)
- 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, onion, 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 is tender.
- NOTE: Do not open the lid to keep checking on it or to stir it. It is not necessary and will result in the meat coming out tough. Just set it and forget it.
- About 20 minutes before serving, stir in cream cheese and sour cream until smooth and creamy. This might take a few minutes for everything to melt and get incorporated.
- Add in the cooked egg noodles and stir to coat.
- Garnish with fresh parsley and serve warm.
Notes
- This dish can be prepared in advance and reheated before serving.
- For a lighter version, consider using low-fat cream cheese and sour cream.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 520
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg