Slow Cooker Stroganoff
Beef, mushrooms, onions, creamy sauce over egg noodles
- 2 lbs Beef -stew meat or choice of beef
- 2 tsp Olive Oil
- Salt and Pepper to taste
- ½ Diced Onion
- 1 8 oz Can Sliced Mushrooms
- 2 Cups Beef Broth or Consume
- 1 Cup Sour Cream
- 4 oz Cream Cheese
- 1 12 oz Pkg
- 2 Tbsps Corn Starch
- 2 Tbsp Parsley Garnish (optional)
Heat the olive oil over medium-high heat in a large pan. When hot add beef seasoned with salt and pepper to taste.
After browning and seasoning with salt and pepper to taste add the meat to the slow cooker.
Brown Mushrooms and onions
Add the mushrooms, and onion to the slow cooker. Add Garlic powder and any other seasoning you choose.
Pour 1 ½ cups beef broth into the slow cooker and stir to combine.
Cover the slow cooker and cook on low for 6-8 hours or high for 4 hours
Whisk together the remaining ½ cup beef broth with the corn starch. Pour the mixture into the crockpot and stir. Cook covered on HIGH for 20 minutes or until the sauce has thickened.
Uncover the crockpot and add the sour cream and cream cheese, stirring until a smooth sauce forms..-Add cooked Egg Noodles or ladle over noodles - add parsley as garnish (optional)