Slow Cooker Beef Stroganoff

INGREDIENTS

  • 2 teaspoons olive oil

  • 2 pounds beef stew meat

  • salt and pepper to taste

  • 8 ounces sliced mushrooms

  • 1/2 cup diced onion

  • 2 teaspoons minced garlic

  • 2 cups beef broth divided use

  • 1 tablespoon Worcestershire sauce

  • 3 tablespoons corn starch

  • 12 ounces egg noodles cooked in salted water according to package directions

  • 1 cup sour cream

  • 2 ounces cream cheese cut into small cubes

  • 2 tablespoons chopped parsley

INSTRUCTIONS

  • Heat the olive oil over medium high heat in a large pan. Season the beef with salt and pepper on all sides.

  • Add half of the beef to the pan in a single layer. Brown for 3-4 minutes on each side.

  • Add the meat to the slow cooker. Repeat the browning process with the other half of the beef.

  • Add the mushrooms and onion to the pan and cook for 3-4 minutes or until browned.

  • Add the mushrooms, onion and garlic to the slow cooker.

  • Pour 1 1/2 cups beef broth and Worcestershire sauce into the slow cooker and stir to combine.

  • Cover the slow cooker and cook on LOW for 6-8 hours or HIGH for 4 hours.

  • Whisk together the remaining 1/2 cup beef broth with the corn starch. Pour the mixture into the crock pot and stir. Cook covered on HIGH for 20 minutes or until sauce has thickened.

  • Uncover the crock pot and add the sour cream and cream cheese, stirring until a smooth sauce forms. Season with salt and pepper to taste.

  • Turn off slow cooker. Pour the cooked egg noodles into the slow cooker and stir until they are fully coated in the sauce.

  • Sprinkle parsley over the top, then serve.

Beef, PastaYve FontileaComment