Slow Cooker Beef Stroganoff

Pat steak dry with paper towels. Heat a drizzle of oil in a large pan over medium-high heat. Add steak and onion; season with salt and pepper. Cook, stirring occasionally, until steak is browned and onion is softened, 5-6 minutes. Add garlic, thyme, and 2 TBSP butter (4 TBSP for 8 servings) to pan. Cook, stirring, until fragrant, 1 minute. Add 2 TBSP flour (4 TBSP for 8); cook, stirring, until flour is light golden brown and everything is coated, 1-2 minutes. Transfer mixture to a 5- to 7-quart slow cooker. Add mushrooms, stock concentrates, 1 1⁄2 cups water (3 cups for 8), and a big pinch of salt and pepper; stir to combine. Cover slow cooker with lid and cook on high for 4 hours.

When ready to serve, bring a large pot of salted water to a boil. Add cavatappi and cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water (2 cups for 8 servings), then drain.

Once beef stroganoff has cooked 4 hours, stir cream cheese and sour cream into slow cooker until evenly coated. Add drained cavatappi and 2 TBSP butter (4 TBSP for 8 servings) and stir to combine, adding splashes of pasta cooking water as needed until everything is coated in a creamy sauce. Taste and season with salt and pepper if desired.