Slow Cooker Beef Stroganoff
An easy beef stroganoff recipe made in a slow cooker, combining juicy beef stew meat with vegetables and a creamy sauce.
Ingredients
- beef stew meat (1.5 pounds)
- salt (0 )
- ground black pepper (0 )
- onion (1 )
- condensed cream of mushroom soup (1 can)
- water (0.25 cup)
- dried chives (1 tablespoon)
- garlic (2 cloves)
- Worcestershire sauce (1 tablespoon)
- beef bouillon (1 cube)
- red wine (0.5 cup)
- cornstarch (1 tablespoon)
- all-purpose flour (1 tablespoon)
- sour cream (1 container)
- fresh mushrooms (1 package)
- cream cheese (4 ounces)
- fresh parsley (0.5 cup)
Instructions
- Place the beef stew meat in the slow cooker and season with salt and pepper. Layer the chopped onion over the beef.
- Pour the cream of mushroom soup and water over the beef. Add the chives, minced garlic, Worcestershire sauce, and the beef bouillon cube.
- Whisk together the red wine, cornstarch, and flour in a small bowl; pour over the mixture in the slow cooker.
- Set the slow cooker to low and cook for 6 to 7 hours.
- After the initial cooking time, stir in the sour cream, sliced mushrooms, cream cheese, and chopped parsley into the beef mixture. Continue cooking for 1 hour more.
- Serve over egg noodles or rice.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 394
- fat: 24 g
- sats: 12 g
- carbs: 14 g
- fibre: 1 g
- protein: 26 g
- salt: 0 g