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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
  • 8 oz mushrooms, sliced
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 cups beef broth
  • 1 tsp paprika
  • 1 tbsp Worcestershire sauce
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup sour cream
  • 12 oz egg noodles
  • 2 tbsp chopped fresh parsley

Instructions
 

  • Place the beef stew meat, sliced mushrooms, diced onion, and minced garlic into the slow cooker.
  • Pour in the beef broth, then add the paprika, Worcestershire sauce, salt, and black pepper. Stir once to combine.
  • Cover and cook on low for 7 hours until the beef is tender.
  • Stir the sour cream into the slow cooker until the sauce is smooth.
  • Cook the egg noodles in a large pot of boiling water according to package directions, then drain.
  • Spoon the beef mixture over the cooked noodles and sprinkle with chopped parsley before serving.

Notes

Stir the sour cream in only after the beef finishes cooking to keep the sauce from separating. If the sauce seems thin, mix a little of it with a teaspoon of cornstarch before adding it back in. Leftovers reheat gently on the stovetop with a splash of broth to loosen the sauce.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Pot