This beef stroganoff is tender beef, mushrooms and egg noodles, all tossed in a savoury creamy sauce. A classic beef recipe that never goes out of style and this slow cooker version is as easy as it is delicious!
1.Heat the olive oil over medium high heat in a large pan. Season the beef with salt and pepper on all sides.
2.Add half of the beef to the pan in a single layer. Brown for 3-4 minutes on each side.
3.Add the meat to the slow cooker. Repeat the browning process with the other half of the beef.
4.Add the mushrooms and onion to the pan and cook for 3-4 minutes or until browned.
5.Add the mushrooms, onion and garlic to the slow cooker.
6.Pour 1 1/2 cups beef broth and Worcestershire sauce into the slow cooker and stir to combine
7.Cover the slow cooker and cook on LOW for 6-8 hours or HIGH for 4 hours.
8.Whisk together the remaining 1/2 cup beef broth with the corn flour. Pour the mixture into the pot and stir. Cook covered on HIGH for 20 minutes or until sauce has thickened.
9.Remove the pot lid and add the sour cream and cream cheese, stirring until a smooth sauce forms. Season with salt and pepper to taste.
10.Turn off slow cooker. Pour the cooked egg noodles into the slow cooker and stir until they are fully coated in the sauce.