Go Back
Slow Cooker Beef Stroganoff with Egg Noodles
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet
  • Large Pot

Ingredients
  

  • 1 pound ground beef
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 8 ounces mushrooms, sliced
  • 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
  • 12 ounces egg noodles
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Brown the ground beef in a skillet over medium heat, breaking it up as it cooks. Drain any excess fat and add the beef to the slow cooker.
  • Add the diced onion, minced garlic, sliced mushrooms, beef broth, Worcestershire sauce, paprika, salt, and black pepper to the slow cooker. Stir to combine.
  • Cover and cook on low for 6 hours or on high for 3 hours until the mushrooms are tender.
  • Stir in the softened cream cheese until it melts into the sauce. Then stir in the sour cream.
  • Cook the egg noodles in a large pot of boiling water according to package directions. Drain them well.
  • Serve the stroganoff over the cooked egg noodles and sprinkle with chopped fresh parsley.

Notes

Stir the sour cream in right at the end and keep the slow cooker on warm to avoid curdling. If the sauce seems too thin after adding the dairy, leave the lid off for the last 20 minutes. Leftovers reheat well with a splash of broth to loosen the sauce.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Skillet, Large Pot