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Beef and Mushroom Stroganoff with Egg Noodles
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Large Pot
  • Colander

Ingredients
  

  • 1.5 pounds beef stew meat
  • 8 ounces sliced mushrooms
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup sour cream
  • 12 ounces egg noodles
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Place the beef stew meat, sliced mushrooms, diced onion, and minced garlic in the slow cooker.
  • Add the beef broth, Worcestershire sauce, paprika, salt, and black pepper. Stir to combine.
  • Cover and cook on low for 7 to 8 hours until the beef is tender.
  • About 15 minutes before serving, cook the egg noodles in a pot of boiling water according to package directions. Drain well.
  • Stir the sour cream into the slow cooker until the sauce is smooth.
  • Spoon the beef and sauce over the cooked egg noodles. Sprinkle with chopped parsley before serving.

Notes

Stir the sour cream in right at the end to prevent the sauce from separating. If the sauce seems thin, mix a tablespoon of cornstarch with a little cold water and stir it in during the last 30 minutes. Leftovers reheat well with a splash of broth to loosen the sauce.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Pot, Colander