Crock Pot Beef Stroganoff is loaded with beef, mushrooms, pasta and cheese to make a delicious dinner the whole family will love!
Scale
Ingredients
- 2 pounds ground beef
- 20 ounces mushrooms, cleaned and sliced
- 2 tablespoons olive oil, divided
- 2 medium white onions, peeled and sliced
- 3 teaspoons kosher salt
- 1 1/2 teaspoon ground black pepper
- 2 teaspoons garlic powder
- 2 teaspoons dried oregano
- 5 cups rotini pasta, cooked and drained (*see note)
- 2 cups beef broth
- 1 (8 oz.) package cream cheese
- 2 tablespoons marsala wine
- 2 cups shredded mozzarella cheese
- Chopped parsley for garnish
Instructions
- In a large skillet, brown the mushrooms with the olive oil for 10 minutes until browned. Remove form the skillet and add to the slow cooker.
- Add the other tablespoon of oil and brown the beef until cooked through, then add to the slow cooker with the mushrooms.
- Season the beef and mushrooms with the salt, pepper, garlic powder and oregano, then add the sliced onions on top of the beef and mushrooms. Pour on the beef broth, cover and cook for 3 hours on low.
- Add cream cheese, tucking down into the beef and noodles. Pour in the marsala wine, cover and cook 1 more hour on low.
- Stir in the cooked pasta then add a layer of mozzarella cheese to the the top, cover and cook for another 10 minutes until the cheese has melted.
- Garnish with chopped parsley and serve.
Recipe Notes
I cooked a whole box of pasta, then just saved the leftovers.
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
