Creamy Mushroom Beef Stroganoff over Egg Noodles
Equipment
- Slow Cooker
- Large Pot
- Whisk
Ingredients
- 1 pound beef stew meat
- 8 ounces sliced cremini mushrooms
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 2 tablespoons 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
- Place the beef stew meat, sliced mushrooms, chopped 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 hours.
- In a small bowl, whisk the flour with 1/4 cup of the cooking liquid from the slow cooker until smooth. Stir the mixture back into the slow cooker.
- Stir in the sour cream until the sauce is evenly creamy.
- Cook the egg noodles according to package directions in a separate pot. Drain well.
- Serve the stroganoff over the hot egg noodles and sprinkle with chopped parsley.
Notes
Cook the egg noodles just before serving so they stay firm. If the sauce thickens too much after chilling, stir in a splash of broth when reheating on the stovetop over low heat. The parsley adds a fresh note that balances the rich sauce.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Pot, Whisk
Cuisine: American
Equipment: Slow Cooker, Large Pot, Whisk