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 tablespoons olive oil, divided
- 10 ounces mushrooms, cleaned and sliced
- 2 medium white onions, peeled and sliced
- 2 pounds ground beef
- 3 teaspoons kosher salt
- 1 1/2 teaspoon ground black pepper
- 2 teaspoons garlic powder
- 2 teaspoons dried oregano
- 8 ounces of cream cheese, cut into cubes
- 2 cups beef broth
- 1/4 cup marsala wine
- 5 cups rotini pasta, cooked and drained (*see note)
- 2 cups shredded mozzarella cheese
- Chopped parsley for garnish
Instructions
- In a large skillet, brown the mushrooms with the olive oil for 6-7 minutes until browned. Remove from the skillet and add to the slow cooker along with the sliced onions.
- Add the other tablespoon of oil to the skillet. Add the ground beef along with the salt, pepper, garlic powder and oregano. Once cooked through, drain the drippings from the skillet and then add to the slow cooker with the mushrooms and onions.
- Add the cubes cream cheese, pour in the beef broth and marsala wine and cover. Cook for 4 hours on low and then stir to combine.
- Stir in the cooked pasta then add the mozzarella cheese, spreading out in an even layer. Cover and cook for 10 minutes until the cheese has melted.
- Garnish with chopped parsley and serve.
Recipe Notes
You’ll need about 2 1/2 cups of dried pasta to yield 5 cups of cooked pasta.
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
