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Beef Stroganoff over Egg Noodles
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Large Pot

Ingredients
  

  • 1.5 pounds beef stew meat
  • 1 medium onion, thinly sliced
  • 8 ounces sliced mushrooms
  • 2 cups beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons all-purpose flour
  • 1 cup sour cream
  • 12 ounces egg noodles
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Place the beef stew meat, sliced onion, and mushrooms in the slow cooker.
  • In a bowl, whisk the beef broth, Worcestershire sauce, paprika, salt, pepper, and flour until smooth. Pour the mixture over the beef and vegetables.
  • Cover and cook on low for 8 hours until the beef is fork-tender.
  • Stir the sour cream into the slow cooker until the sauce is fully combined and creamy.
  • While the sauce finishes, cook the egg noodles in a large pot of boiling water according to package directions. Drain well.
  • Spoon the beef and sauce over the hot noodles and sprinkle with chopped parsley before serving.

Notes

Add the sour cream only after cooking so the sauce stays smooth instead of curdling. Cook the noodles right before serving to keep them from soaking up too much liquid. Leftovers reheat best with a small splash of broth stirred in to loosen the sauce.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Pot