Description
A comforting slow cooker dish combining succulent beef, earthy mushrooms, and a creamy sauce, served over tender egg noodles.
Ingredients
Scale
- 2 pounds beef stew meat
- 1 onion, chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- Cooked egg noodles (for serving)
Instructions
- In a slow cooker, combine the beef, onion, garlic, and mushrooms. Add the beef broth, Worcestershire sauce, paprika, and season with salt and pepper. Stir well.
- Cover and cook on low for 7 to 8 hours until beef is tender.
- About 30 minutes before serving, mix flour and sour cream in a bowl. Stir into the slow cooker and cook on high for an additional 30 minutes.
- Serve the stroganoff over cooked egg noodles and garnish with fresh parsley.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 450 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg