Creamy Mushroom Beef Stroganoff with Egg Noodles
Equipment
- Slow Cooker
Ingredients
- 1 pound beef stew meat, cubed
- 8 ounces mushrooms, sliced
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces dry egg noodles
- 1 cup sour cream
- 2 tablespoons fresh parsley, chopped
Instructions
- Place the beef stew meat, mushrooms, onion, and garlic into the slow cooker.
- Pour in the beef broth and Worcestershire sauce, then add the paprika, salt, and black pepper. Stir to combine.
- Cover and cook on low for 7 hours until the beef is tender.
- Stir in the dry egg noodles, making sure they are mostly submerged in the liquid. Cover and cook on high for 30 minutes until the noodles are soft.
- Turn off the heat and stir in the sour cream until the sauce is smooth and creamy.
- Sprinkle with fresh parsley before serving.
Notes
If the sauce seems too thick after the noodles cook, add a splash of warm broth to loosen it. Stir the sour cream in off the heat to keep it from curdling. Leftovers reheat well with a little extra broth to restore creaminess.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker
Cuisine: American
Equipment: Slow Cooker