Slow Cooker Beef Stroganoff
FROM Scott Coopee, Chief Information Officer
Great slow cooker recipe for families on the go.
What You'll Need:
- 2 teaspoons olive oil
- 2 pounds beef stew meat salt and pepper to taste
- 8 ounces sliced mushrooms 1/2 cup diced onion
- 2 teaspoons minced garlic
- 2 cups beef broth divided use
- 1 tablespoon Worcestershire sauce 3 tablespoons corn starch
- 12 ounces egg noodles cooked in salted water according to package directions 1 cup sour cream
- 2 ounces cream cheese cut into small cubes 2 tablespoons chopped parsley
Steps
-
Heat the olive oil over medium high heat in a large pan. Season the beef with salt and pepper on all sides.
-
Add half of the beef to the pan in a single layer. Brown for 3-4 minutes on each side.
-
Add the meat to the slow cooker. Repeat the browning process with the other half of the beef.
-
Add the mushrooms and onion to the pan and cook for 3-4 minutes or until browned.
-
Add the mushrooms, onion, and garlic to the slow cooker.
-
Pour 1 1/2 cups beef broth and Worcestershire sauce 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 1/2 cup beef broth with the corn starch. Pour the mixture into the crockpot and stir. Cook covered on HIGH for 20 minutes or until sauce has thickened.
-
Uncover the crockpot and add the sour cream and cream cheese, stirring until a smooth sauce forms. Season with salt and pepper to taste.
-
Turn off slow cooker. Pour the cooked egg noodles into the slow cooker and stir until they are fully coated in the sauce.
-
Sprinkle parsley over the top, then serve.
About
-
Scott Coopee
Chief Information Officer
Scott is the university's Chief Information Officer and has been with the university since 2009. He is the proud father of a WNE graduate and a current undergraduate student.