Beef Stroganoff can’t help but be comfort food, especially in the winter. While most recipes call for steak strips, I go a cheaper and easier route with beef stew meat. It still turns out nice and tender and full of flavor, and cooks up perfectly in the Crock Pot. Here’s what you need:
1-1/2 lb stew meat
8oz sliced mushrooms (or 2 cans of 4 oz. sliced mushrooms, drained)
1 med. onion, sliced
2 tsp. minced garlic
1/2 tsp. salt
2 Tbsp butter
1/2 c. beef broth
6-8 shakes of Worcestershire sauce
1 c. Sour cream
4 oz. (1/2 brick) cream cheese
1 can cream of mushroom
1/2 bag of Egg noodles
1. Melt butter in skillet over med-high heat and brown all sides of stew meat. Pour into Crock Pot.
2. Add onions, garlic, mushrooms, broth, salt, and Worcestershire sauce. Cover and cook on low for 6 hours until beef is tender.
3. Ten minutes before serving, mix together softened cream cheese and sour cream in a small bowl. Pour into Crock Pot and stir until blended. If sauce is too thin, stir in flour, 1/2 tsp at a time.
4. Serve over cooked egg noodles.