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

Equipment

  • Slow Cooker
  • Large Pot
  • Mixing Bowl

Ingredients
  

  • 1 1/2 pounds beef stew meat, cut into bite-sized pieces
  • 1 medium onion, thinly sliced
  • 8 ounces cremini mushrooms, sliced
  • 2 cups beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons all-purpose flour
  • 1 cup sour cream
  • 12 ounces egg noodles
  • 3 tablespoons butter
  • Fresh parsley, chopped (for garnish)

Instructions
 

  • Place the beef stew meat, sliced onion, and sliced mushrooms in the slow cooker. Add the beef broth, Worcestershire sauce, garlic powder, salt, and black pepper. Stir to combine.
  • Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours until the beef is very tender.
  • In a small bowl, whisk the flour into the sour cream until smooth. Stir this mixture into the slow cooker and cook on high for 15 to 20 minutes until the sauce thickens.
  • While the sauce thickens, cook the egg noodles in a large pot of boiling salted water according to package directions. Drain and return them to the pot.
  • Add the butter to the hot noodles and toss until the butter melts and coats the noodles evenly.
  • Spoon the buttered noodles into bowls and top with the beef stroganoff. Sprinkle with chopped parsley before serving.

Notes

Use full-fat sour cream for the creamiest sauce. If the sauce seems too thick after adding the sour cream mixture, stir in a splash of extra beef broth. Leftovers keep well in the refrigerator for up to three days and reheat gently on the stove with a little broth to loosen the sauce.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Pot, Mixing Bowl