How to make it

  • 1. Layer the ingredients in the slow cooker in the following order: Bay leaves, Onions/garlic, mushrooms and beef.
  • 2. In a small bowl, combine the broth, wine, mustard, Worcestershire sauce, salt, pepper, basil and thyme. Pour over the beef in the slow cooker.
  • 3. Turn on the slow cooker and Go surfing. See Photo
  • 4. Cook on LOW for 7-8 hours or on HIGH for 4-5 hours.
  • 5. When the Stroganoff is ready put on a large pot of boiling salted water and cook pasta al dante.
  • 6. 20 minutes before you serve this, turn the Crock Pot to high, add the beef broth/cornstarch mixture and stir to combine. Fish out the bay leaves. Cook for another 20 minutes or until thickened.
  • 7. Stir in the cream cheese until dissolved. Stir in the sour cream and chopped fresh parsley and heat through. Add salt, pepper and mustard to taste.
  • 8. Serve over hot egg noodles.

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