Ingredients
- 2 1/2 pounds beef stew meat cubed
- 16 ounces mushrooms sliced
- 1 small onion sliced
- 3 cloves garlic minced
- Salt and pepper to taste
- 3 tablespoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- 1 cup beef broth
- 2 teaspoons red wine vinegar
- 1/2 teaspoon onion powder
- 1 tablespoon dried parsley
- 1 1/2 tablespoons cornstarch
- 3 tablespoons water
- 1 cup sour cream
- 4 ounces cream cheese softened
- 12 ounces egg noodles cooked
- Fresh parsley chopped (for garnish)
Instructions
- Place the beef, mushrooms, onion, and garlic in your slow cooker. Season with salt and pepper.
- In a bowl, combine the Worcestershire sauce, Dijon mustard, beef broth, red wine vinegar, onion powder, and dried parsley. Pour the mixture over the beef and vegetables.
- Cover and cook on low for 4-5 hours until the beef is tender. Cooking time will vary depending on the exact appliance and how large the beef chunks are.
- Mix cornstarch with water to create a slurry. Stir the slurry into the slow cooker, cover it, and cook for another 20 minutes until the sauce thickens.
- Stir in the sour cream and cream cheese until the sauce is smooth. Taste and adjust seasoning if needed.
- Serve the creamy beef stroganoff over warm egg noodles, garnished with parsley.
