Description
A comforting and delicious slow cooker beef stroganoff recipe that’s perfect for dinner.
Ingredients
Scale
- 2 lbs beef stew meat, cut into 1-inch cubes
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 8 oz sliced mushrooms
- 1 (10 oz) can condensed cream of mushroom soup
- 1 (1 oz) package dry onion soup mix
- 1/2 cup beef broth
- 1/4 cup Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/2 teaspoon black pepper
- 8 oz cream cheese, softened
- 1 (16 oz) package egg noodles, cooked according to package directions
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Place the beef stew meat, chopped onion, minced garlic, and sliced mushrooms in a slow cooker.
- In a medium bowl, whisk together the condensed cream of mushroom soup, dry onion soup mix, beef broth, Worcestershire sauce, Dijon mustard, and black pepper. Pour the mixture over the beef and vegetables in the slow cooker.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beef is very tender.
- About 30 minutes before serving, stir in the softened cream cheese until it is completely melted and the sauce is smooth and creamy.
- Stir in the cooked egg noodles.
- Garnish with fresh parsley before serving. Serve hot.
Notes
- This recipe can be easily doubled for a larger crowd.
- Serve with crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg