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Mushroom Stroganoff over Egg Noodles
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Large Pot

Ingredients
  

  • 1 pound sliced cremini mushrooms
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 cups vegetable broth
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons all-purpose flour
  • 1 cup sour cream
  • 12 ounces egg noodles
  • Chopped fresh parsley for garnish

Instructions
 

  • Add the sliced mushrooms, diced onion, and minced garlic to the slow cooker.
  • In a small bowl, whisk the vegetable broth with the flour until smooth, then pour it into the slow cooker.
  • Stir in the Worcestershire sauce, paprika, thyme, salt, and black pepper.
  • Cover and cook on low for 5 to 6 hours until the mushrooms are very tender and the sauce has thickened slightly.
  • Cook the egg noodles in a large pot of boiling water according to package directions, then drain.
  • Turn off the slow cooker and stir the sour cream into the mushroom mixture until fully combined and creamy.
  • Spoon the mushroom stroganoff over the cooked egg noodles and sprinkle with chopped parsley before serving.

Notes

Stir the sour cream in off the heat to keep the sauce smooth. If the sauce seems too thin after cooking, mix an extra tablespoon of flour with a little cold broth and stir it in during the last 30 minutes. Leftovers reheat well with a splash of broth to loosen the sauce again.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Pot