Prep Time: 10 mins | Cook Time: 8 hrs | Total Time: 8 hrs 10 mins | Yield: 6 Servings

Let the slow cooker do all the cooking for you! I promise you that 8 hours of cooking time is so worth it with this Slow Cooker Creamy Beef Stroganoff! Tender meat, delicious sauce, and just simply irresistible! Try this recipe now. Enjoy!


3 tbsp Worcestershire sauce

1 tbsp minced garlic

6 oz. cream cheese, cut into 1-inch cubes, – softened

4 tbsp cornstarch (or flour) + ½ c beef broth

2 c beef broth – (I used low sodium)

1 tbsp Dijon mustard

1 c sour cream

12 oz. short pasta noodles – cooked according to package instructions (egg noodles are traditionally served with stroganoff but penne, macaroni, or spiral all work well)

1 ½ – 2 lbs. stew meat

salt and pepper to taste – (I used about 1 tsp salt and ½ tsp black pepper)

2 tsp Italian seasoning

1 c sliced mushrooms – (preferably fresh, not canned)


Apply cooking spray to the bottom of a slow cooker.

Place the stew meat into the slow cooker, then season it with salt, pepper, and Italian seasoning.

Add beef broth, mushrooms, garlic, Worcestershire sauce, and Dijon mustard into the slow cooker.

Cover and seal the slow cooker, then cook everything for about 8 to 9 hours on a low setting.

In a mixing bowl, add cornstarch and 1/2 cup of beef broth. Stir until well blended.

30 minutes before the cooking time ends, add the slurry and stir until well blended.

Add sour cream and cream cheese, then stir again until well blended. Finish cooking.

Taste and add more seasonings if necessary.

Add the noodles, then stir until well mixed.

Garnish each serving with fresh thyme and cracked black pepper.

Serve and enjoy!

Nutrition Facts:

Calories: 773 kcal, Carbohydrates: 48 g, Protein: 70 g, Fat: 32 g, Saturated Fat: 15 g, Cholesterol: 215 mg, Sodium: 684 mg, Potassium: 1301 mg, Fiber: 2 g, Sugar: 5 g, Vitamin A: 640 IU, Vitamin C: 2 mg, Calcium: 161 mg, Iron: 7 mg


Jackie Kennedy’s Casserole Marie Blanche