The best Slow Cooker Creamy Beef Stroganoff: Made with sour cream, steak or stew meat, and — best of all — no cream of soup! A healthy(er), yet rich, savory, and easy crockpot version of classic beef stroganoff.
salt and pepper to taste (I used about 1 teaspoon salt and ½ teaspoon black pepper)
2cupsbeef broth(I used low sodium)
1cupsliced mushrooms(preferably fresh, not canned)
6ouncescream cheese, cut into 1-inch cubes, softened
4tablespoonscorn starch (or flour) + ½ cup beef broth
12ouncesshort pasta noodlescooked according to package instructions (egg noodles are traditionally served with stroganoff but penne, macaroni, or spiral all work well)
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 8-9 hours.
About 30 minutes before serving, stir corn starch (or flour) 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 thyme if desired.
Serve over spiral egg noodles, mashed potatoes, or rice.