INGREDIENTS
2 lbs top sirloin cut into thin strips then 2” pieces*
1 teaspoon salt
1/2 teaspoon pepper
1 large onion, chopped
4-6 garlic cloves, minced
10 oz. cremini mushrooms, sliced
8 oz. cream cheese, softened **
1/2 cup sour cream, room temperature **
16 oz. egg noodles (or more if you love noodles)
Beef Gravy Broth
4 cups beef broth
1/2 cup all-purpose flour
1 tablespoon ketchup
1 tablespoon Worcestershire sauce
1 tablespoon beef bouillon (powder or base)
1 1/2 teaspoons Dijon mustard
1 tsp EACH sugar, dried parsley, paprika
1/2 teaspoon dried oregano
1/4 tsp EACH dried thyme, red pepper flakes
This is by far my family's favorite Slow Cooker Beef Stroganoff recipe! An ultra-rich and creamy, amazingly flavorful sauce (without any "cream of" anything!), crazy tender meat all made in the crockpot for a gourmet meal with hardly any effort! I love serving this for holidays like Christmas!
INSTRUCTIONS
While meat is still on the cutting board, toss it with 1 teaspoon salt and 1/2 teaspoon pepper. Add meat, onions, and garlic to a slow cooker. You can add mushrooms now or halfway through cooking if you like firmer mushrooms (I add mine halfway through).
Whisk all of the Beef Gravy Broth ingredients together in a medium saucepan until flour is mostly dissolved. Bring to a boil then reduce to a simmer until thickened to the consistency of gravy. It might seem thick but will thin as moisture is released from the mushrooms, onions, and meat. Add to slow cooker and stir until evenly combined.
Cook on HIGH for 3-5 hours or on LOW for 7-9 hours. Beef is ready when it is melted in your mouth tender. Once tender, stir in cream cheese until melted followed by sour cream until combined.
Serve with egg noodles and additional sour cream, salt, and pepper if desired. Thin with milk for the less creamy sauce if desired.