Crock Pot Stroganoff
2 Pounds Cubed Beef Stew Meat
Salt And Ground Black Pepper To Taste
1 Onion, Chopped
1 (10.75 Ounce) Can Condensed Cream Of Mushroom Soup
¼ Cup Water
1 Tablespoon Dried Chives
2 Cloves Garlic, Minced
2 Tablespoons Worcestershire Sauce
1 Cube Beef Bouillon
½ Cup Red Wine
1 Tablespoon Cornstarch
1 Tablespoon All-Purpose Flour
1 (8 Ounce) Container Sour Cream
1 (8 Ounce) Package Sliced Fresh Cremini Mushrooms
4 Ounces Cream Cheese
½ Cup Chopped Fresh Flat Leaf Parsley
Step 1 Spread beef stew meat into bottom of slow cooker crock; season with salt and pepper. Layer onion over the beef. Pour mushroom soup and water over the beef; add chives, garlic, Worcestershire sauce, and beef bouillon.
Step 2 Whisk red wine, cornstarch, and flour together in a small bowl; pour over the mixture in the slow cooker.
Step 3 Cook on Low for 6 to 7 hours. Stir sour cream, mushrooms, cream cheese, and parsley into the beef mixture; continue cooking for 1 hour more. Serve over prepared bag of egg noodles with side salad and rolls.