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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
  • Skillet
  • Pot

Ingredients
  

  • 1 pound beef chuck roast, cut into bite-sized pieces
  • 8 ounces sliced mushrooms
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 ounces egg noodles
  • 1/2 cup sour cream
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Place the beef pieces in a skillet over medium heat and brown them on all sides for a few minutes. Transfer the beef to the slow cooker.
  • Add the mushrooms, onion, and garlic to the slow cooker. Pour in the beef broth, Worcestershire sauce, paprika, salt, and black pepper.
  • Cover and cook on low for 7 to 8 hours until the beef is tender.
  • About 15 minutes before serving, cook the egg noodles in a pot of boiling water according to package directions. Drain them well.
  • Stir the sour cream into the slow cooker until the sauce is smooth. Serve the beef mixture over the cooked egg noodles and sprinkle with chopped parsley.

Notes

Stir the sour cream in only after the long cook time ends to keep the sauce from separating. If the sauce seems thin, mix a teaspoon of cornstarch with a splash of broth and add it during the last 30 minutes. Leftovers reheat gently on the stove with a little extra broth to loosen the sauce.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Skillet, Pot