Ultra-Creamy Slow Cooker Beef & Mushroom Stroganoff
Directions
- 1Add the cubed beef, sliced mushrooms, chopped onion, and minced garlic into your slow cooker.
- 2Pour the beef broth and Worcestershire sauce over the top.
- 3Season with salt and black pepper.
- 4Cover and cook on LOW for 6–8 hours (or HIGH for 3–4 hours) until the beef is incredibly tender.
- 5About 30 minutes before serving, turn the slow cooker to high.
- 6Stir in the cornstarch slurry to thicken the juices.
- 7Add the cubed cream cheese and sour cream, stirring continuously until melted, smooth, and fully incorporated into a rich, velvety gravy.
- 8Serve hot spooned over a bed of buttery egg noodles or pasta, and enjoy the ultimate comfort meal.
Ingredients
- 2 lbs beef stew meat or chuck roast, cubed
- 10 oz white or cremini mushrooms, sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup beef broth
- 2 tbsp Worcestershire sauce
- 1 block (8 oz) cream cheese, softened and cubed
- 0.5 cup sour cream
- 2 tbsp cornstarch mixed with 2 tbsp water
- Salt
- black pepper
- Cooked egg noodles or penne
Equipment
slow cooker
Tips
- Serve hot spooned over a bed of buttery egg noodles or pasta.
- Don't forget to save this recipe for your next cozy Sunday dinner!
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