No canned soup slow cooker beef stroganoff

No canned soup slow cooker beef stroganoff

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 3

    pounds stew beef, trimmed and cut into 1 inch cubes

  • 1

    onion, cut in half and sliced thin

  • 8

    ounces sliced mushrooms (I like thick slices best)

  • Olive oil

  • 1

    cup beef broth

  • 2

    T red wine

  • Salt and Pepper to taste

  • 1

    cup sour cream

  • 2

    ounces cream cheese, cut into small pieces

  • 1

    T dijon mustard

  • 2

    t paprika

  • 1

    bag egg noodles

  • 1

    T butter

  • Parsley flakes

Directions

Turn your slow cooker onto low. Pour two tablespoons of olive oil in a pan and make it nice and hot. Add the meat (in two batches) to the oil and brown well on all sides. Add to your slow cooker. Add onion and mushrooms to the same pan and cook for two or three minutes, just until the onion wilts. Add to the slow cooker. Deglaze your pan with the beef broth and wine–make sure to get up all the bits from the bottom of the pan. Pour the liquid over the meat and veggies in your slow cooker. Season with salt and pepper.Cover and cook on low for six to eight hours (or on high for three to four hours, but low is best!) You’ll want to dive in head first, I’m telling you. It smells so good. But we’re not done yet! Whisk together the sour cream, mustard, and paprika. Stir in the bits of cream cheese. Pour all of this into the slow cooker and use your whisk to incorporate it. Let cook for another 15 to 20 minutes, until the cheese has melted into the sauce. Taste for seasoning. This dish is really good when it’s peppery. Meanwhile, cook up a bag of egg noodles. Stir in a tablespoon or so of butter and some parsley flakes. Serve your beef stroganoff over the noodles.


Nutrition

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