Beef stroganoff is comfort food at its best, and this recipe couldn’t be any easier. This is quick to put together in the morning and will be (nearly) ready for you when you get home.
Vegetarian: Omit beef stew meat; use 24 oz of portobello mushrooms instead of white mushrooms; use vegetable broth instead of beef broth.
Gluten-free: Use gluten-free noodles.
Paleo: Use arrowroot or tapioca flour instead of cornstarch; use 1 can of coconut cream or milk instead of cream cheese and sour cream; use Paleo noodles or cauliflower rice instead of egg noodles.
2 lb beef stew meat
1 yellow onion, diced
1 clove garlic minced
8 oz white mushrooms, sliced
1 c beef broth
2 Tbsp spicy brown mustard
1 Tbsp Worcestershire sauce
2 tsp salt
Freshly ground black pepper
1 tsp dried thyme
2 Tbsp cornstarch dissolved in 1/2 cup beef broth
6 oz cream cheese, cut into cubes
3/4 c sour cream
16 oz package egg noodles, cooked according to package instructions
1. Add beef, onion, garlic, and sliced mushrooms to the slow cooker.
2. In a small bowl or glass measuring cup, whisk together the broth, mustard, Worcestershire, salt, pepper, and thyme. Pour over the ingredients in the slow cooker.
3. Cook in the slow cooker for 7-8 hours on LOW or 4-5 hours on HIGH.
4. Thirty minutes before you’re ready to eat, whisk the cornstarch and ½ cup beef broth together. Add to the slow cooker and allow to cook for about 20 minutes or until slightly thickened. Then add the cubed cream cheese and the sour cream and stir until the cream cheese has all melted in.
5. Serve over egg noodles.