Add the beef cubes, beef broth, sliced mushrooms, onion, garlic, Dijon mustard, Worcestershire sauce, salt, and pepper, to the Crock Pot. Cover and cook on low for 6-8 hours or low 4-6 hours
30 Minutes before serving stir in softened cream cheese, stir well. *This is optional, but makes it super creamy.
Once the cream cheese has melted stir in the sour cream and more dried dill, let cook until heated through. If you have used the cream cheese, you do not need to add the flour to the sour cream depending on how thick you like the sauce.
Serve over cooked egg noodles or rice. I also like to stir the cooked noodles directly into the sauce in the crockpot, stir well and let thicken up a bit. DE LI CIOUS!
Meal Prep: Place all ingredients except cream cheese and sour cream in a ziplock bag.Place in fridge for up to 4 days or in freezer for later use. To cook, defrost the night before and following cooking instructions above.
Crock Pot Beef Stroganoff https://www.loveonaplate.net/easy-crock-pot-beef-stroganoff/