Beef Stroganoff

My family loves anything with noodles, but beef stroganoff is up there among the favorites. Here’s my simple recipe- no can-of-whatever-soup involved.


2-3lb chuck roast

5 cloves garlic, minced

1 yellow onion, diced

2 cups mushrooms, sliced

1 Tbsp Worcestershire sauce

1 1/2 c beef broth

1 packet au jus gravy mix

salt & pepper

1 block cream cheese, cubed

1 Tbsp cornstarch & 1 Tbsp water to make slurry

2 Tbsp fresh dill

1lb egg noodles (medium or wide)


  1. Mince the garlic, dice the onion, and slice the mushrooms.
  2. Season the roast with salt and pepper on both sides. In a cast iron skillet, sear the roast on both sides.
  3. Add the onions and mushrooms to your slow cooker. Sprinkle in a little salt.
  4. In a liquid measuring cup, add your garlic, Worcestershire, beef broth, and au jus. Mix together.
  5. Add your chuck roast to the slow cooker on top of the onions and mushrooms. Poor in the sauce.
  6. Top with the cubes of cream cheese.
  7. Cook on LOW for 8 hours.
  8. Shred the beef.
  9. Make the cornstarch slurry (1 Tbsp cornstarch + 1 Tbsp water), and add it to the beef.
  10. Add in the fresh dill. Mix all together.
  11. While the beef and sauce is thickening up from the cornstarch slurry, boil and drain your egg noodles.
  12. Add the egg noodles into the slow cooker, stir it together, and enjoy! I serve mine with a nice big salad.

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