Description
A simple and comforting beef stroganoff made in the slow cooker, perfect for a cozy night in.
Ingredients
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 can (10.5 ounces) cream of mushroom soup
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
- 8 ounces egg noodles
- 1 cup sour cream
- Chopped parsley for garnish
Instructions
- In a skillet, brown the ground beef over medium heat. Drain excess fat.
- Add chopped onion and minced garlic to the skillet, cooking until softened.
- In a slow cooker, combine the ground beef mixture, mushrooms, cream of mushroom soup, beef broth, Worcestershire sauce, salt, and pepper. Stir well.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- About 30 minutes before serving, cook egg noodles according to package instructions.
- Once the Stroganoff is done, stir in sour cream until well blended.
- Serve over cooked egg noodles and garnish with chopped parsley.
Notes
You can substitute Worcestershire sauce with soy sauce or balsamic vinegar if needed. For a vegetarian version, try roasted vegetables or a meat substitute.