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When it comes to comfort food, few dishes can rival the rich, creamy goodness of beef stroganoff. This classic recipe not only warms the soul but also brings an irresistible blend of flavors and textures that make it a perennial favorite in households around the world. The heart of this dish lies in its tender beef, enveloped in a luscious sauce that is both hearty and satisfying.

Slow Cooker Beef Stroganoff – Creamy & Hearty!

Discover the ultimate comfort food with this savory slow cooker beef stroganoff. This classic dish combines tender beef with a rich and creamy sauce that warms the soul. Set it and forget it as your slow cooker works its magic, melding flavors and creating an inviting aroma that fills your home. Perfect for busy weeknights, this recipe is easy to customize with fresh ingredients and your favorite sides. Enjoy a wholesome, satisfying meal that brings family together.
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Ingredients
  

2 lbs beef stew meat, cut into bite-sized pieces

1 medium onion, finely chopped

3 cloves garlic, minced

8 oz mushrooms, sliced (button or cremini)

3 cups beef broth

2 tablespoons Worcestershire sauce

1 tablespoon Dijon mustard

1 teaspoon dried thyme

1 teaspoon paprika

Salt and pepper to taste

4 oz cream cheese, softened

1 cup sour cream

2 tablespoons all-purpose flour (optional, for thicker sauce)

12 oz egg noodles, cooked according to package instructions

Fresh parsley, chopped (for garnish)

Instructions
 

Prep the Beef: Season the beef stew meat with salt and pepper. In a skillet over medium-high heat, brown the meat in batches until all sides are nicely seared. This step enhances the flavor of the beef. Transfer the browned meat to the slow cooker.

    Cook the Aromatics: In the same skillet, add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and sliced mushrooms, sautéing for another 3-4 minutes until the mushrooms are softened. Transfer this mixture into the slow cooker with the beef.

      Mix the Liquid Ingredients: In a separate bowl, whisk together the beef broth, Worcestershire sauce, Dijon mustard, dried thyme, and paprika. Pour this mixture over the beef and vegetable blend in the slow cooker.

        Slow Cook: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender and easy to shred.

          Add Creaminess: About 30 minutes before serving, stir in the softened cream cheese until fully incorporated. Then, mix in the sour cream. If you prefer a thicker sauce, whisk the flour with a little bit of water to make a slurry and add it to the slow cooker, stirring well.

            Cook the Noodles: Just before serving, cook the egg noodles according to the package instructions until al dente. Drain and set aside.

              Serve: To serve, spoon the creamy beef stroganoff over the cooked egg noodles. Garnish with fresh chopped parsley for a burst of color and flavor.

                Prep Time: 15 minutes | Total Time: 7-8 hours | Servings: 6-8