Even though stroganoff is really good when made on the stovetop, I don’t always have time to do that. So I wanted to find one that used a crock-pot instead.
The problem is all the slow-cooker stroganoff recipes use cream of mushroom soup. I’m not a fan of all the added salt! So I tried a few and this is the one I like the most. It’s easy to make, makes the meat tender and is the ultimate comfort food.
Slow-Cooker Beef Stroganoff
- 1 1/2 – 2 pounds stew meat (round or chuck cuts)
- 2 teaspoons Italian seasoning
- salt and pepper, to taste
- 2 cups low-sodium beef broth
- 1 cup sliced mushrooms
- 3 tablespoon Worcestershire sauce
- 1 tablespoon minced garlic
- 1 tablespoon dijon mustard
- 1 cup sour cream, room temperature
- 6 ounces cream cheese, cut into 1-inch cubes, room temperature
- 4 tablespoons corn starch + 1/2 cup beef broth
- 12 ounces noodles, cooked
- 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 6-7 hours.
- About 30 minutes before it’s finished cooking, stir corn starch 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 parsley, if desired. Enjoy!