How to make beef stroganoff in a slow cooker (video)

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This dish originates in Russia, but it's been perfected the world over. One of our favorite renditions of beef stroganoff is in the slow cooker. This dish is known for it's creamy, rich taste and for warming up the belly on a cool night. Plus it's super easy to make, and it's always a popular favorite.
Beef stroganoff can be made in a variety of ways, from a red wine based sauce to dolloped in cream cheese and served over rice. This version is creamy but doesn't use any canned soup.
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Cooktop Cove
Beef Stroganoff
6
15 minutes
6 hours, 15 minutes
6 hours, 30 minutes
1 1/2 lbs. top round steak, cut into strips
8-oz crimini mushrooms, sliced
1/2 medium yellow onion, chopped
2 cloves garlic, minced
1.5 cup beef broth
1 tablespoon Worcestershire sauce
1 tablespoon dijon mustard
1 tablespoon salt
¼ teaspoon pepper
1 teaspoon dried thyme
4 ounces cream cheese
¾ cup sour cream
¼ cup fresh parsley, chopped
1 12-oz package of egg noodles
2 tablespoons butter
Into a 6-quart slow cooker, add onions, steak, mushrooms, and garlic.
In a medium sized bowl, mix together broth, Worcestershire, mustard, salt, pepper and thyme. Pour over all ingredients in the slow cooker and stir. Cover and cook on low 6 hours or on high for 4.
Stir in cream cheese and sour cream until well combined, cover and continue to cook on low another 15 minutes or until warmed.
Serve over egg noodles tossed with butter and generously sprinkled with fresh parsley.
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