This slow cooker Beef Stroganoff recipe is hearty and great for a midweek dinner. I like that it includes vegetables so that I don't feel the need to make side dishes with it. The addition of cream cheese makes this smooth and creamy.
Ingredients
1lb. of cubed beef stew meat
1cupbeef broth
3Tbsp. Worcestershire sauce
3clovesgarlicminced
2cupswhite mushroomssliced
2cupscarrotschopped
3medium onionschopped
1/2cupsour cream
1/2of an 8 oz. brick cream cheese4 oz.
2cans10 1/2 ounces each cream of mushroom soup
12ouncesmedium egg noodlescooked and drained
1Tbsp. chopped fresh parsley optional
Salt pepper
Instructions
Add all ingredients except egg noodles, parsley, cream cheese, and salt and pepper to a crock pot. Set heat to low and cook for 3-4 hours, until beef is fully cooked and so tender that it flakes apart when pulled with a fork.
When preparing to serve, bring water to a boil in a large pot and cook the egg noodles according to the package directions.
Add the cream cheese to the slow cooker, allow it to melt completely while the egg noodles are cooking.
Give the whole crockpot a stir and then season with the parsley, salt, and pepper.
Serve the beef stroganoff over top of the egg noodles.
Recipe Notes
If you want to make this beef stroganoff recipe gluten free, swap out the egg noodles to serve on top of noodles that are gluten free. Also be sure to use gluten free Worcestershire sauce and cream of mushroom soup.