Description
A creamy and easy slow-cooked beef stroganoff with tender beef, mushrooms, and sour cream served over noodles.
Ingredients
Scale
- 2 pounds beef stew meat, cubed
- 1 onion, chopped
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup sour cream
- Egg noodles for serving
Instructions
- Place the beef, onion, garlic, and mushrooms in the crockpot.
- In a bowl, mix the cream of mushroom soup, beef broth, Worcestershire sauce, paprika, salt, and pepper. Pour over the beef mixture.
- Cover and cook on low for 6-8 hours until beef is tender.
- Stir in the sour cream during the last 30 minutes of cooking.
- Serve over cooked egg noodles.
Notes
For a thicker sauce, add a slurry of cornstarch and water at the end.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Method: Main Course
- Cuisine: Russian-American
Nutrition
- Calories: 450
- Sugar: 4g
- Fat: 25g
- Carbohydrates: 15g
- Protein: 35g