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A deliciously rich and creamy beef stroganoff that's easy to prep in a slow cooker with little-to-no fuss. It smells wonderful and is tasty like no other stroganoff you've had before thanks to the addition of cream cheese along with the sour cream. Serve over hot, buttered flat noodles.
Ingredients
- ½ pounds cubed beef stew meat: 1 piece
- salt and ground black pepper: (to taste)
- onion: 1 piece (chopped)
- condensed cream of mushroom soup: 1 can (10.75 ounce can)
- water: 0.25 cup
- chives: 1 Tbsp (dried)
- garlic: 2 clove (minced)
- Worcestershire sauce: 1 Tbsp
- cube beef bouillon: 1 piece
- red wine: 0.5 cup
- cornstarch: 1 Tbsp
- all-purpose flour: 1 Tbsp
- sour cream: 1 container (8 ounce container)
- fresh mushrooms: 1 pack (8 ounce pack, sliced)
- ounces cream cheese: 4 piece
- fresh parsley: 0.5 cup (chopped)
Metric Conversion
Stages of cooking
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Spread beef stew meat into bottom of slow cooker crock; season with salt and pepper. Layer onion over the beef. Pour mushroom soup and water over the beef; add chives, garlic, Worcestershire sauce, and beef bouillon. Dotdash Meredith Food Studios
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Whisk red wine, cornstarch, and flour together in a small bowl; pour over the mixture in the slow cooker.
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Cook on Low for 6 to 7 hours. Stir sour cream, mushrooms, cream cheese, and parsley into the beef mixture; continue cooking for 1 hour more. Dotdash Meredith Food Studios
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Serve over pasta. DOTDASH MEREDITH FOOD STUDIOS
