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Slow Cooker Beef Stroganoff over Egg Noodles
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet
  • Large Pot

Ingredients
  

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 8 ounces sliced mushrooms
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 ounces cream cheese, softened
  • 1/2 cup sour cream
  • 8 ounces egg noodles
  • Chopped fresh parsley for serving

Instructions
 

  • Brown the ground beef in a large skillet over medium heat, breaking it up as it cooks. Add the onion and garlic and cook until the onion softens.
  • Transfer the beef mixture to the slow cooker. Add the mushrooms, beef broth, Worcestershire sauce, paprika, salt, and pepper. Stir to combine.
  • Cover and cook on low for 6 to 7 hours until the mushrooms are tender and the flavors have blended.
  • Stir in the cream cheese until melted, then stir in the sour cream. Keep the slow cooker on warm while you prepare the noodles.
  • Cook the egg noodles in a large pot of boiling water according to package directions. Drain and divide among bowls.
  • Spoon the beef stroganoff over the noodles and sprinkle with fresh parsley before serving.

Notes

Stir the sour cream in only after the cream cheese has melted and the cooker is on warm so the sauce stays smooth. If the sauce seems thin, leave the lid off for the last 20 minutes. Leftovers reheat gently on the stove with a splash of broth to loosen the sauce.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Skillet, Large Pot