We love us some Beef Stroganoff over at the Shull house. I usually make my Hamburger Stroganoff but decided on this night to try and make one in my slow cooker (because I’m slow cooker obsessed!). This turned out beautifully! I used stew meat from my local grocery store but you can absolutely substitute with flank steak or beef tips…whatever you are happy with. I love the stew meat because it’s already tender and cut into one inch pieces. Whichever meat you chose, just make sure it’s cut into pieces and that you brown it. After that, dinner will be cooking away in your kitchen all day. Delightful!
1 1/2 to 2 pounds of stew meat
1 onion, chopped
1 can beef broth
1 can cream of mushroom soup
1 (8 oz) package cream cheese, softened
2 tablespoons Worcestershire sauce
1 teaspoon garlic powder
1 pound egg noodles
chopped parsley to garnish
Extra Virgin Olive Oil (EVOO)
Salt and Pepper
Over medium-high heat, brown your stew meat in a tablespoon of EVOO and some salt and pepper (about 5 minutes). Transfer meat into your slow cooker.
Layer onion, broth, cream of mushroom soup, cream cheese, Worcestershire sauce and garlic powder. Cover and cook on low 6 hours or on high 3 hours.
About 30 minutes before you’re ready to eat, move heat to high on your slow cooker and add in your noodles. Continue cooking uncovered until noodles are tender (about 30 minutes). Sprinkle chopped parsley to garnish.
Simple, right? Now…cozy up with a big bowl and watch some TV. Make sure you’re wearing your fuzzy socks. Fuzzy socks just seem to go with a cozy dinner like this.