Description
This Slow Cooker Creamy Beef Stroganoff is a hearty and comforting dish made with tender stew meat, fresh mushrooms, and a rich sour cream and cream cheese sauce. Slow-cooked to perfection, it’s a deliciously creamy take on the classic beef stroganoff that requires minimal effort and yields maximum flavor. Perfect for a cozy family dinner, this recipe uses wholesome ingredients without any canned cream soups, delivering a healthier yet indulgent meal.
Ingredients
Scale
Beef and Seasonings
- 1 ½ – 2 pounds stew meat
- 2 teaspoons Italian seasoning
- Salt and pepper to taste (about 1 teaspoon salt and ½ teaspoon black pepper recommended)
Liquids and Sauces
- 2 cups low sodium beef broth
- 3 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
Vegetables and Aromatics
- 1 cup sliced fresh mushrooms (preferably fresh, not canned)
- 1 tablespoon minced garlic
Dairy
- 1 cup sour cream
- 6 ounces cream cheese, softened and cut into 1-inch cubes
Thickening Agent
- 4 tablespoons corn starch (or flour)
- ½ cup beef broth (to mix with the cornstarch or flour)
Pasta
- 12 ounces short pasta noodles
Instructions
- Prepare the Slow Cooker: Lightly grease your slow cooker to prevent sticking. Then, add the stew meat evenly inside.
- Season the Meat: Sprinkle the Italian seasoning over the meat, followed by salt and pepper to your taste. This layering of flavors will infuse the beef as it cooks.
- Add Mushrooms and Liquids: Add the sliced fresh mushrooms, minced garlic, beef broth, Dijon mustard, and Worcestershire sauce to the slow cooker. These components build the classic stroganoff flavor base.
- Slow Cook the Beef: Cover the slow cooker and cook on low heat for 8 to 9 hours, allowing the beef to become tender and the flavors to meld together.
- Make the Thickener: About 30 minutes before serving, mix the 4 tablespoons of cornstarch (or flour) with ½ cup of beef broth until smooth. Stir this slurry into the slow cooker to begin thickening the sauce.
- Add Dairy and Finish Cooking: Add the softened cream cheese cubes and sour cream to the slow cooker. Cook on high for another 20 to 30 minutes, stirring occasionally, until the cream cheese and sour cream are fully incorporated and the sauce has thickened to a creamy consistency.
- Adjust Seasoning and Add Pasta: Taste the stroganoff and adjust salt and pepper as needed. Stir in the cooked short pasta noodles, mixing well to coat them in the sauce.
- Serve: Serve the stroganoff immediately, optionally garnished with cracked black pepper and fresh thyme for added aroma and presentation.
Notes
- This version uses no canned cream of mushroom soup, making it a healthier, less processed alternative to traditional recipes.
- For best results, use fresh mushrooms rather than canned for more flavor and texture.
- Cook pasta separately if desired to control doneness, then mix into the stroganoff just before serving.
- Adjust salt and pepper at the end to customize to your personal taste.
- Garnishing with fresh thyme and extra cracked black pepper enhances both flavor and appearance.
Nutrition
- Serving Size: 1 serving
- Calories: 773 kcal
- Sugar: 5 g
- Sodium: 684 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 70 g
- Cholesterol: 215 mg
