This tender, creamy, and filling stew is what makes my family and I love stew! Every component of beef stroganoff has wonderful flavor and the fact that this meal cooks slowly in the Crockpot impresses me more.
It does not lack in flavor, texture, or quality of this notoriously easy to ruin – the beef becomes tough and chewy, or the dairy curdles.
Beef stroganoff is a comfort meal and one of my favorites. The length of time the regular recipe requires kept me from making this dish despite having the desire. This recipe solves that problem, and I am thrilled – my family will be too!
1 can less-sodium beef broth, divided
1-1/2 pounds boneless beef chuck eye roast (trim the fat), cut into 2-inch cubes
2 tsp. kosher salt, divided
1/2 tsp. ground black pepper, divided
1 Tbsp. vegetable oil
1 medium yellow onion, thinly sliced
8 ounces button mushrooms, sliced
1/2 cup red wine
4 garlic cloves, minced
1 Tbsp. Dijon mustard
1 Tbsp. Worcestershire sauce
3 Tbsp. cornstarch
8 ounces old fashioned wide egg noodles
4 ounces cream cheese, cut into 1-inch cubes
1 cup sour cream
2 Tbsp. chopped fresh parsley, for garnish (optional)
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