Slow Cooker Beef Stroganoff

Tender slow-cooked beef stew meat in a creamy mushroom stroganoff sauce served over fusilli pasta.

Ingredients

Produce

• 1 (10-oz) package sliced mushrooms
• 1 small onion, diced
• Fresh parsley (for garnish)

Meat & Seafood

• 1 1/2-2 lbs beef stew meat

Dairy & Eggs

• 1/2 cup milk
• 1 cup sour cream

Frozen

• 2 frozen garlic cubes

Pantry / Dry Goods

• 1 (16-oz) package fusilli pasta
• 3 Tbsp cornstarch
• 1 (17-oz) carton beef broth
• 1 tsp salt
• 1/2 tsp pepper

Sauces & Condiments

• 2 tsp extra virgin olive oil
• 1 Tbsp Umami Seasoning Blend
• 1 Tbsp Worcestershire sauce

Instructions

1. Season the beef with salt and pepper.
2. Heat the oil in cast iron or pan over medium-high heat. Sear the beef on each side for about 1 minute per side.
3. Place the seared beef in the slow cooker.
4. Add the mushrooms, onion, Umami Seasoning Blend, Worcestershire sauce, and garlic cubes to the slow cooker.
5. Pour in the beef broth.
6. Cook for 6-8 hours on low, or on high for 4-5 hours.
7. In the last hour, whisk the cornstarch into a small amount of milk and add it to the slow cooker. Stir until the sauce thickens.
8. Stir in the sour cream.
9. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta al dente.
10. Serve the stroganoff over the pasta. Garnish with parsley, if desired.

Reference Photo

Notes

• If you're running short on time, you can skip the step of browning the stew meat and place the raw meat right into the slow cooker, although browning the meat adds a little extra depth of flavor.
• Pressure cooker alternative: Cook on high pressure for 15 minutes, then naturally release. Plan on about 30 minutes total.
• The original recipe lists "2 cups" olive oil -- this should be 2 tsp.