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

Equipment

  • Slow Cooker
  • Pot
  • Colander

Ingredients
  

  • 1.5 pounds beef stew meat, cut into bite-size pieces
  • 1 medium onion, thinly sliced
  • 8 ounces white mushrooms, sliced
  • 2 garlic cloves, minced
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons all-purpose flour
  • 1/2 cup sour cream
  • 12 ounces egg noodles
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Add the beef stew meat, sliced onion, mushrooms, and minced garlic to the slow cooker.
  • In a small bowl, whisk together the beef broth, Worcestershire sauce, paprika, salt, pepper, and flour until smooth. Pour this mixture over the beef and vegetables.
  • Cover and cook on low for 7 to 8 hours until the beef is fork-tender.
  • About 20 minutes before serving, cook the egg noodles in a pot of boiling water according to package directions, then drain.
  • Stir the sour cream into the slow cooker until the sauce is creamy and well combined.
  • Spoon the beef and sauce over the cooked egg noodles and sprinkle with chopped parsley before serving.

Notes

Stir the sour cream in off the heat or after the cooker has been turned off to prevent curdling. If the sauce seems thin, mix an extra teaspoon of flour with a splash of broth and stir it in during the last hour. Leftovers reheat gently on the stovetop with a little extra broth to loosen the sauce.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Pot, Colander