Slow Cooker Creamy Beef Stroganoff
User Reviews
4.9
-
Prep Time
10 mins
-
Cook Time
8 hrs
-
Total Time
8 hrs 10 mins
-
Servings
6 servings
-
Calories
773 kcal
-
Course
Main Course
Slow Cooker Creamy Beef Stroganoff
Description
This recipe starts by seasoning stew meat with Italian seasoning, salt, and pepper, then cooking it in a slow cooker with sliced mushrooms, garlic, beef broth, Worcestershire sauce, and Dijon mustard. The slow cook process, lasting 8 to 9 hours on low, tenderizes the beef and allows flavors to meld. About 30 minutes before serving, a slurry of cornstarch or flour mixed with broth is added along with cream cheese and sour cream. This thickens and enriches the sauce, which is stirred occasionally until smooth and creamy.
The stroganoff is then combined with cooked short pasta, such as egg noodles or penne, to absorb the sauce. The resulting dish is rich and comforting with tender beef and a balanced creamy sauce that carries the mushrooms and seasonings well.
This meal suits hearty dinners and can also be served over mashed potatoes or rice for variation. The slow cooker method frees hands and time while delivering deep flavors.
Serve garnished with fresh cracked pepper and optional thyme for added aroma and presentation.
Ingredients
- 1 ½ - 2 pounds stew meat
- 2 teaspoons Italian seasoning
- salt I used about 1 teaspoon salt and ½ teaspoon black pepper, to taste
- black pepper I used about 1 teaspoon salt and ½ teaspoon black pepper, to taste
- 2 cups beef broth (I used low sodium)
- 1 cup mushroom preferably fresh, not canned, sliced
- 3 tablespoon Worcestershire sauce
- 1 tablespoon garlic minced
- 1 tablespoon Dijon mustard
- 1 cup sour cream
- 6 ounces cream cheese softened, cut into 1-inch cubes
- 4 tablespoons corn starch or flour, plus ½ cup beef broth
- 12 ounces short pasta cooked according to package instructions (egg noodles are traditionally served with stroganoff but penne, macaroni, or spiral all work well, noodles
Instructions
- Lightly grease your slow cooker, then add stew meat and sprinkle Italian seasoning, and salt and pepper to taste over the top. Add mushrooms, beef broth, garlic, Dijon mustard, and worcestershire sauce. Cover and cook on low for 8-9 hours.
- About 30 minutes before serving, stir corn starch (or flour) into 1/2 cup beef broth and stir mixture into slow cooker. Add cream cheese and sour cream to slow cooker then cook another 20-30 minutes on high, stirring occasionally until cream cheese and sour cream are incorporated and sauce is thickened.
- Taste, add salt and pepper to your personal taste if needed, and stir in noodles. Serve immediately garnished with cracked black pepper and fresh thyme if desired.
Notes
- Serve the stroganoff over spiral egg noodles, mashed potatoes, or rice to change the meal experience.
- Do not skip the slow cooking time; it is essential to tenderize the beef and develop flavor depth.
- Adjust seasoning at the end to your preferred salt and pepper balance, especially after adding sour cream and cream cheese.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 773 kcal
% Daily Value*
| Calories | 773kcal | 39% |
| Carbohydrates | 48g | 16% |
| Protein | 70g | 140% |
| Fat | 32g | 49% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 215mg | 72% |
| Sodium | 684mg | 29% |
| Potassium | 1301mg | 28% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 640IU | 13% |
| Vitamin C | 2mg | 2% |
| Calcium | 161mg | 16% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
