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Creamy Mushroom Beef Stroganoff with Wide 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, cut into strips
  • 8 ounces white mushrooms, sliced
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup sour cream
  • 8 ounces wide egg noodles
  • 2 tablespoons fresh parsley, chopped

Instructions
 

  • Place the beef strips, sliced mushrooms, diced onion, and minced garlic into the slow cooker.
  • Pour the beef broth and Worcestershire sauce over the meat and vegetables. Sprinkle in the paprika, salt, and black pepper.
  • Stir once to combine, then cover and cook on low for 8 hours.
  • About 20 minutes before the beef finishes cooking, bring a large pot of salted water to a boil and cook the wide egg noodles according to package directions. Drain and set aside.
  • Turn off the slow cooker and stir the sour cream into the beef mixture until the sauce is smooth and creamy.
  • Divide the noodles among four bowls, spoon the beef and mushroom sauce over the top, and finish with chopped parsley.

Notes

Stir the sour cream in only after the cooking time ends so it stays smooth instead of separating. If the sauce seems thin, remove the lid for the last 30 minutes of cooking to let some liquid evaporate. Leftovers reheat gently on the stovetop with a splash of broth to loosen the sauce again.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Pot