16 Oct Comforting Beef Stroganoff (Slow Cooker)
2 lb. “quality” beef stewing meat (cube cut; approx.1-inch; chuck roast preferred)
1 cup sour cream
1 cup low-sodium beef broth
2 tablespoons cream cheese (whipped or softened)
2 tablespoons flour
1 tablespoon Dijon Mustard
1 tablespoon Worcestershire Sauce
2 teaspoons paprika
2 “minced” garlic cloves
1 “chopped” onion
10 oz. “sliced” fresh mushrooms
1 package (16 oz.) “uncooked” egg noodles (“extra wide” preferred)
Fresh ground pepper and salt to taste
“Chopped” fresh Italian parsley for garnish
|Place the meat, garlic, paprika, mushrooms, onion, salt, and pepper in the slow cooker. Pour in the broth, cover, and cook on low for 8 hours or cook on high for 4½ to 5 hours.|
In a small bowl, mix the mustard, flour, Worcestershire Sauce, and sour cream before stirring this mixture into the slow cooker. Cover and continue to cook on low for 10 to 15 minutes.
Bring to boil a large pot of salted water over high heat. Stir in the pasta and cook to perfection or “al dente” (approx. 4 to 6 minutes; review package instructions, too). Drain the pasta in a colander and set it aside.
Add cream cheese to the slow cooker and gently stir to mix. Finally, stir in the pasta (salt and pepper, if desired). To serve, place the stroganoff in serving bowls and garnish the tops with parsley.