Crock Pot Beef Stroganoff
Prep time:
Cook time:
Total time:
Serves: 4-6
- 2 cans cream mushroom soup
- ½ cup beef broth
- 2 tbsp. Worcestershire sauce
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 2 lbs stew meat
- 1 tsp salt
- 1 tsp pepper
- ¼ tsp paprika
- ¼ tsp dill
- 1½ cups cremini mushrooms, chopped
- 8 oz cream cheese (regular or reduced fat), room temperature
- ¼ tsp dijon mustard (optional)
- 12 oz wide egg noodles
- fresh parsley, to top
- Add soup, broth, Worcestershire and spices to crock pot. Use whisk to combine.
- Add onions and garlic and whisk again to combine.
- Add meat and stir to combine.
- Cover and cook 8-10 hours on low or 6 on high.
- Once done break up meat with the back of a spoon or wooden spatula. You don't need to remove it from the crock pot.
- Add mushrooms and stir.
- Add cheese and dijon mustard. Stir. Cover.
- Prepare egg noodles according to package directions. Strain. Don't rinse.
- Serve over egg noodles.
- Top with fresh parsley.
Recipe by Cuisine & Cocktails at https://www.cuisineandcocktails.com/crock-pot-beef-stroganoff/
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