SLOW COOKER BEEF STROGANOFF

Slow Cooker Beef Stroganoff image

Provided by Beth Pierce

Categories Beef

Time 2h50m

Number Of Ingredients 15

2 Tbsp canola oil
1 1/2 lb beef petite shoulder cut into bite size pieces (or beef tenderloin)
8 oz white button mushrooms
1/2 medium onion chopped
2 clove minced garlic
1/2 tsp onion powder
1 tsp dried parsley
2 c low sodium beef broth
2 Tbsp worcestershire sauce
3 Tbsp flour
4 oz cream cheese softened
2/3 c sour cream
8 oz egg noodles cooked
1 1/2 Tbsp fresh chopped parsley
salt and pepper to taste

Steps:

1. Add 1 tablespoon canola oil to heavy skillet over medium high heat. Add beef and brown on both sides. Transfer to slow cooker. Work in batches and do not crowd the pan.
2. Add 1 tablespoon canola oil to the skillet over medium high heat and add mushrooms and onions. Cook until mushrooms are golden brown; approximately 7-8 minutes Reduce the heat to low. Then add the garlic, onion powder, dried parsley and cook for 30 seconds. Remove the vegetables and add to the slow cooker.
3. Pour in 1 1/2 cups beef broth and Worcestershire Sauce. Cook for 2-3 hours on high or 4-6 on low.
4. Mix the 1/2 cup remaining beef broth and flour together. Pour into the crock pot and gently stir. Cover and cook for 15 minutes on high or 20 minutes on low.
5. Remove several tablespoons of the cooked broth to a bowl. Put the cream cheese in a bowl and add just 1 tablespoon of broth at a time; stir until it is smooth. Slowly stir this into the slow cooker.
6. Slowly stir in sour cream until smooth. Serve over cooked egg noodles or add egg noodles to the slow cooker and stir to coat. Salt and pepper to taste. If desired garnish with fresh chopped parsley.