Description
Slow Cooker Beef Stroganoff
Ingredients
2 lbs beef stew meat, cut into bite-sized pieces
1 medium onion, diced
3 cloves garlic, minced
8 oz mushrooms, sliced
2 cups beef broth
1 tbsp Worcestershire sauce
1 tsp paprika
1 tsp salt
1/2 tsp black pepper
1 can (10.5 oz) cream of mushroom soup
1 cup sour cream
12 oz egg noodles, cooked (for serving)
Fresh parsley, chopped (for garnish)
Directions
Place beef stew meat, onion, garlic, and mushrooms in the slow cooker.
Add beef broth, Worcestershire sauce, paprika, salt, and pepper. Stir to combine.
Cover and cook on LOW for 8 hours or HIGH for 4 hours, until the beef is tender.
Stir in cream of mushroom soup and sour cream during the last 30 minutes of cooking. Mix well until the sauce is creamy.
Serve over cooked egg noodles and garnish with fresh parsley.
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes
Servings: 6
Calories: ~400 kcal per serving
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