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

Equipment

  • Slow Cooker
  • Large Pot

Ingredients
  

  • 1 lb beef stew meat
  • 1 medium onion, diced
  • 8 oz sliced mushrooms
  • 2 cloves garlic, minced
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup sour cream
  • 8 oz egg noodles
  • 2 tbsp chopped fresh parsley

Instructions
 

  • Add the beef stew meat, diced onion, sliced mushrooms, and minced garlic to the slow cooker.
  • Pour in the cream of mushroom soup, beef broth, and Worcestershire sauce. Sprinkle the paprika, salt, and black pepper over the top.
  • Stir everything together until well combined, then cover and cook on low for 7 to 8 hours or on high for 4 hours.
  • About 20 minutes before serving, cook the egg noodles according to package directions and drain them.
  • Turn off the slow cooker and stir in the sour cream until the sauce is smooth.
  • Serve the beef mixture over the cooked egg noodles and sprinkle with chopped fresh parsley.

Notes

Stir the sour cream in after cooking to keep the sauce from separating. If the sauce seems too thick, add a splash more beef broth before serving. Leftovers reheat well the next day with a little extra broth to loosen the sauce.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Pot