Slow Cooker Beef Stroganoff
Slow Cooker Beef Stroganoff is filled with savory beef and tender noodles in a mushroom gravy. It's a delicious dinner for any night of the week!
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Servings: 6
Ingredients
- 2 pounds beef stew meat
- 8 ounces mushrooms, sliced (optional)
- 2 packets (1 ounce, each) Lipton onion soup mix
- 1 cup low sodium beef broth
- 1/4 cup Worcestershire sauce
- 1/2 cup sour cream
- 5 ounces chive and onion cream cheese
- 2/3 cup heavy whipping cream
- black pepper to taste
- 12 ounces cooked egg noodles
Instructions
- Spray the inside of a large slow cooker with cooking spray. (I use a 7-quart size slow cooker).
- Place the stew meat, mushrooms (if using), onion soup mix, beef broth and Worcestershire sauce in slow cooker. Cover with lid and cook on low heat for 5 to 6 hours.
- In a medium bowl, combine sour cream, cream cheese and heavy whipping cream. Whisk to combine then stir in to meat mixture. Season with a little pepper.
- Cover with lid and let it warm up for another 20 minutes or until heated through. Serve over cooked egg noodles. Enjoy!
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