Slow Cooker Cheesy Beef Stroganoff

By carvalhohm

Ingredients

• 2 lbs. ground beef
• 20 oz. container sliced mushrooms, cleaned
• 2 tablespoons olive oil, divided
• 2 medium white onions, peeled and sliced
• 3 teaspoons salt
• 1 1/2 teaspoon ground black pepper
• 2 teaspoons garlic powder
• 2 teaspoons dried oregano
• 5 cups rotini pasta, cooked and drained
• 2 cups beef broth
• 1 (8 oz.) package cream cheese
• 2 tablespoons marsala wine (optional)
• 2 cups shredded mozzarella cheese
• chopped parsley for garnish

Details

Adapted from mantitlement.com

Preparation

Step 1

n a large skillet, brown the mushrooms with the olive oil for 10 minutes until browned.

Add the other tablespoon of oil and brown the beef until cooked through, then add to the slow cooker with the mushrooms.

Season the beef and mushrooms with the salt, pepper, garlic powder and oregano.

Place the sliced onions on top of the beef and mushrooms then pour on the beef broth.

Cover and cook on low for 4 hours.

Remove the lid and add cream cheese..

Cover and cook one hour on low.

Remove the lid, add the Marsala wine if using and stir to mix in the the cream cheese.

Stir in the cooked pasta then add a layer of mozzarella cheese to the the top, cover and cook for another 30 minutes until the cheese has melted.

Garnish with chopped parsley and serve.