Crockpot Beef Stroganoff

Ingredients

• 2 lb beef stew meat or chuck roast (cut into bite-size pieces)
• 12 oz egg noodles
• 8 oz mushrooms (sliced)
• 1 onion (small, diced)
• 3 cloves garlic (minced)
• 2 cup beef broth
• 10.5 oz cream of mushroom soup (1 can)
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 0.5 tsp onion powder
• 0.5 tsp paprika
• salt (to taste)
• black pepper (to taste)
• 4 oz cream cheese (softened)
• 0.5 cup sour cream
• 2 tbsp parsley (chopped)

Steps

1. 1

   Spray the inside of a crockpot with nonstick cooking spray.

2. 2

   Add the beef, mushrooms, onion, garlic, beef broth, cream of mushroom soup, Worcestershire sauce, garlic powder, onion powder, paprika, salt, and pepper to the crockpot.

3. 3

   Cover and cook on low for 7–8 hours or on high for 4–5 hours, until the beef is tender.

4. 4

   Cook the egg noodles separately according to package directions, about 7–9 minutes. Drain and set aside.

5. 5

   Stir the softened cream cheese into the crockpot until melted and smooth.

6. 6

   Stir in the sour cream, then add the cooked egg noodles and mix gently until everything is evenly coated.

7. 7

   Let everything warm together in the crockpot for 5–10 minutes.

8. 8

   Garnish with chopped parsley and serve warm.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition per serving

• main
• dinner
• slow-cooked
• crockpot
• comfort food
• beef
• pasta