Description
A comforting, slow-cooked beef stroganoff served over egg noodles, perfect for busy weeknights.
Ingredients
- 1 lb beef (sliced into strips)
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 1 can cream of mushroom soup
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- Salt and pepper to taste
- 8 oz egg noodles
- 1 cup sour cream
- Chopped parsley for garnish
Instructions
- Place the beef strips, chopped onion, minced garlic, cream of mushroom soup, beef broth, Worcestershire sauce, paprika, salt, and pepper into your crockpot.
- Stir the mixture until everything is well combined.
- Cover the crockpot and cook on low for 6-8 hours or on high for 4 hours.
- About 30 minutes before ready to serve, cook the egg noodles according to the package instructions.
- Just before serving, incorporate the sour cream into the beef mixture, stirring until well blended.
- Serve the beef stroganoff over the noodles, garnishing with chopped parsley.
Notes
Sautéing the onions and garlic before adding them to the crockpot enhances their flavors. Adjust seasoning to taste.
- Prep Time: 10 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American