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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

Ingredients
  

  • 1 1/2 pounds beef stew meat
  • 8 ounces sliced mushrooms
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 cups beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons all-purpose flour
  • 1/2 cup sour cream
  • 12 ounces egg noodles
  • 3 tablespoons butter
  • Chopped fresh parsley for serving

Instructions
 

  • Place the beef stew meat, mushrooms, onion, and garlic in the slow cooker. Add the beef broth, Worcestershire sauce, paprika, salt, and black pepper. Stir to combine.
  • Cover and cook on low for 7 to 8 hours until the beef is tender.
  • In the last 30 minutes, whisk the flour with a few tablespoons of the cooking liquid in a small bowl until smooth. Stir the mixture back into the slow cooker to thicken the sauce.
  • Turn off the heat and stir in the sour cream until fully blended.
  • While the sauce thickens, cook the egg noodles in a large pot of boiling 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 them evenly.
  • Spoon the beef and sauce over the buttered noodles. Sprinkle with chopped fresh parsley before serving.

Notes

Stir the sour cream in off the heat to keep the sauce smooth and prevent curdling. If the sauce seems too thick after adding the sour cream, thin it with a splash of beef broth. Leftovers reheat well on the stovetop with a little extra broth to loosen the sauce, and the noodles can be stored separately to avoid sogginess.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Pot