Description
A rich and creamy beef stroganoff made effortlessly in a Crock Pot, perfect for a cozy meal.
Ingredients
- 1 pound beef stew meat
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 cup sour cream
- Salt and pepper to taste
- 8 ounces egg noodles
- Chopped parsley for garnish
Instructions
- Place the beef, onion, garlic, cream of mushroom soup, beef broth, and Worcestershire sauce in the Crock Pot.
- Stir to combine and season with salt and pepper.
- Cover and cook on low for 6-8 hours or until the beef is tender.
- About 30 minutes before serving, cook the egg noodles according to package instructions.
- Stir in the sour cream into the beef mixture just before serving.
- Serve the beef stroganoff over the cooked egg noodles and garnish with chopped parsley.
Notes
You can substitute beef stew meat with sirloin or chuck, and use Greek yogurt in place of sour cream for a healthier option.