2poundsstew meatcut into bite size pieces if necessary
8ouncessliced white mushrooms
½cupwhite cooking wine(dry)
8ouncescream cheesesoftened and cubed
12ounceswide egg noodlescooked to package instructions
Add all ingredients through black pepper to the slow cooker. Stir to combine.
Cover and cook on low for 8-9 hours.
About 30 minutes before serving, make a slurry out of cornstarch and broth by whisking together in a small bowl (a fork works great for this).
Add cornstarch slurry, sour cream, and cream cheese to slow cooker. Stir to combine.
Turn slow cooker to HIGH and cook for an additional 30 minutes.
Serve over warm noodles.
Make sure your beef is cut into small enough pieces to fit in your mouth in a single bite. You won't want to have to cut meat while you're eating your stroganoff.
If you're in a hurry, you can also cook this stroganoff for 4-5 hours on HIGH. In my experience, the flavor is still the same, but the meat is a little tougher.
Egg noodles are traditional in this recipe, but you can substitute them for elbow macaroni, penne, cavatappi, or whatever you have on hand.
Gluten free option: The stroganoff sauce is gluten free (double check your Worcestershire. If you can't find gluten free Worcestershire, you can use gluten free Tamari sauce or coconut aminos instead). Serve over gluten free noodles.
Storage: To store leftovers, stir remaining noodles into sauce. Cover and refrigerate for up to 4 days. Reheat in the microwave in a microwave-safe dish.
Freezer: To freeze, combine the "before cooking" ingredients in a freezer bag. Freeze flat in the freezer for up to 3 months. To cook, thaw in a bowl overnight. Then transfer to the slow cooker the next day and follow the remaining instructions.