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Creamy Beef Stroganoff with Mushrooms and Wide Noodles
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Large Pot
  • Whisk

Ingredients
  

  • 1.5 pounds beef stew meat, cut into bite-size pieces
  • 8 ounces sliced cremini mushrooms
  • 1 medium onion, diced
  • 3 cloves garlic, 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 cup sour cream
  • 12 ounces wide egg noodles
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Place the beef stew meat, sliced mushrooms, diced onion, and minced garlic in the slow cooker.
  • In a small bowl, whisk together the beef broth, Worcestershire sauce, paprika, salt, and black pepper. Pour the mixture over the beef and vegetables.
  • Cover and cook on low for 7 to 8 hours or on high for 4 hours until the beef is tender.
  • In the final 30 minutes, whisk the flour into the sour cream until smooth. Stir this mixture into the slow cooker to thicken the sauce.
  • While the sauce thickens, cook the wide egg noodles in a large pot of salted boiling water according to package directions. Drain well.
  • Serve the beef and mushroom mixture over the hot noodles and sprinkle with chopped parsley.

Notes

Stir the sour cream mixture in gradually while the slow cooker is still on low to keep the sauce smooth and prevent curdling. If the sauce seems too thick after adding the sour cream, splash in a little extra beef broth. Leftovers reheat well with a splash of broth to loosen the sauce.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Pot, Whisk