With the busy fall season upon us, it’s time to break out the slow cooker and come home to the delicious smell of beef Stroganoff.
Total Time: 8 hours
1 tablespoon vegetable oil
1½ pounds beef stew meat
1 teaspoon kosher salt
½ teaspoon ground black pepper
2½ cups low-sodium beef stock, divided
8 ounces sliced cremini mushrooms
¼ cup Worcestershire sauce
½ teaspoon garlic powder
1 tablespoon Dijon mustard
3 tablespoons cornstarch
4 ounces softened cream cheese, cut into 1-inch cubes
½ cup sour cream
12 ounces pasta noodles of choice, cooked to package directions
1. In a shallow skillet, heat vegetable oil; sear stew meat until golden brown. Depending on the size of skillet, you may have to work in batches.
2. Coat slow cooker with cooking spray; add stew meat, salt, pepper, 2 cups beef stock, mushrooms, Worcestershire, garlic powder and mustard. Stir to combine. Cover and cook on low for 8 hours (high for 3½ hours).
3. About 30 minutes before serving, combine cornstarch and remaining beef stock; whisk well. Add to slow cooker.
4. Stir in cream cheese; cook another 30 minutes on high or until cream cheese is fully incorporated and sauce is thickened. Stir every 10 minutes to distribute cream cheese.
5. Stir in sour cream; toss sauce with cooked noodles. Serve immediately.
Copyright 2019 DTN/The Progressive Farmer. All rights reserved.