Creamy Beef Stroganoff

⏱️ Prep: 10 min🍳 Cook: 480 min

Ingredients

1 kg		beef, cut into bite-size pieces
2 tsp	10 ml	Italian seasoning (oregano, basil, thyme, marjoram and coriander)
—		salt and pepper, to taste (about 1 tsp salt and 1/2 tsp pepper)
2 cups	480 ml	beef stock (unsalted, or omit added salt)
1 cup	240 ml	sliced mushrooms
3 tbsp	45 ml	Worcestershire sauce
3 tsp	15 ml	pressed garlic
1 tbsp	15 ml	Dijon mustard
1 cup (250 g)		sour cream
170 g		cream cheese, cubed (e.g. Philadelphia or mascarpone)
4 tbsp	60 ml	cornstarch + 1/2 cup beef stock
340 g		macaroni, pre-cooked

Prep time: 10 mins. Cook time: 8 hours. Total time: 8 hours 10 mins.

Lightly grease the slow cooker bowl, add the meat and sprinkle with the Italian seasoning, salt and pepper. Add the mushrooms, stock, garlic, mustard and Worcestershire sauce. Cover and cook 7-8 hours on Low (if using minute steak cut into strips, 6 hours is enough) — or 4 hours on High.
About 30 minutes before serving, whisk the cornstarch into the beef stock and pour it into the dish. Stir, then add the sour cream and cream cheese and cook another 20-30 minutes, stirring periodically, until the cream and cheese melt and the sauce thickens. Taste again for salt and pepper. Serve immediately once ready, garnished with macaroni, fettuccine or whatever you have prepared.