Slow Cooker Beef Stroganoff
Hi everyone! It’s been a while, and I am sorry that I went MIA on you. Quarantine happened and it seems our whole world got turned upside down. I had to rearrange some things and I found less time to create and take pictures of recipes. I also lost motivation to do creative things. I feel like we’ve been in survival mode the last few months. With the dust settling and rearranging my priorities, I am hoping to post recipes more often. I also plan to post some “mommy style” posts. I love makeup, sewing, crocheting, organization/cleaning hacks, and a lot of other things, so stay tuned!
Now without further ado, here is a simple, tasty, and comforting recipe for Slow Cooker Beef Stroganoff! Cooking in a slow cooker has been my new favorite thing to do. I am able to prep and throw everything in the crock pot before my daughter gets up, and dinner will be ready by the time my husband gets home! Hope you enjoy this as much as my family does!
Gather your ingredients. in the slow cooker, throw in about half of the onions, This will create a bed for the beef. place the beef on top of the onions. break the beef with a spoon. then add the rest of the onions, mushrooms, seasonings, worcester sauce, beef broth, and cream of mushroom soup. stir the top part to incorporate the beef broth and cream of mushroom soup.
throw the lid on, cook on low for 6-8 hours. this is where the magic happens. :-)
30 minutes before serving, add the cornstarch slurry, cream cheese, and sour cream. turn heat to high. stir and cover.
start cooking the pasta. once pasta is ready, serve it up and enjoy!
Slow Cooker Beef Stroganoff
Author: Alexa Milazzo
www.survivingmomday.com
Prep time: 10 minutes
Cook time: 6-8 hours
Total time: 6-8 hours
Ingredients:
- 1lb lean ground beef
- 1 medium onion, sliced
- 8oz mushrooms, sliced
- 10.5oz can - Cream of mushroom soup (I used the one with roasted garlic, but regular is great, too)
- 14.5oz can - Beef broth
- 1 tsp kosher salt, or regular salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 tsp dried dill
- 2 tsp worchester sauce
- 2 tbsp cornstarch
- 2 tbsp cold water
- 1/2 cup sour cream
- 4oz cream cheese
- Hot cooked pasta
- Salt and pepper, to taste
- Chopped green onion for garnish, optional
Instructions:
- In the slow cooker, throw in half of the onions.
- Place the ground beef on top of the onions. Break up with a spoon.
- Add the rest of the onions, mushrooms, seasonings, worcester sauce, beef broth, and cream of mushroom soup. Stir to incorporate.
- Cover and cook for 6-8 hours on low.
- 30 minutes before serving, uncover, break up the meat again with a spoon. Make a cornstarch slurry by mixing 2 tbsp of cornstarch and 2 tbsp of water. Add the cornstarch slurry, sour cream and cream cheese, stir, and cover.
- Start cooking your pasta according to the box instructions. Reserve some of the pasta liquid.
- If the sauce in the crockpot is too thick, add some of the pasta water until you reach the desired consistency.
- Place the pasta in a bowl, then top with the stroganoff and sauce. Garnish with some green onion. Enjoy!
