Description
A comforting and creamy beef stroganoff made easily in a slow cooker.
Ingredients
Scale
- 2 pounds beef stew meat
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- 8 ounces egg noodles
- 1 cup sour cream
- salt and pepper to taste
Instructions
- In a slow cooker, combine the beef stew meat, onion, garlic, cream of mushroom soup, beef broth, Worcestershire sauce, and paprika.
- Season with salt and pepper.
- Cover and cook on low for 6-8 hours or high for 3-4 hours, until beef is tender.
- About 30 minutes before serving, cook the egg noodles according to package instructions and drain.
- Stir in the sour cream to the slow cooker mixture just before serving.
- Serve over egg noodles.
Notes
- For a richer flavor, brown the beef in a skillet before adding it to the slow cooker.
- Serve with fresh parsley for garnish.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg