Description
A creamy and savory slow-cooked beef stroganoff that’s perfect for lazy days and comfort food cravings.
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 1 onion, diced
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup sour cream
- 8 ounces egg noodles
- Chopped parsley for garnish
Instructions
- In a Crock Pot, combine the beef, onion, garlic, mushrooms, beef broth, Worcestershire sauce, salt, and pepper. Stir well.
- Cover and cook on low for 6-8 hours until the beef is tender.
- About 30 minutes before serving, cook the egg noodles according to package directions.
- Stir in the sour cream into the beef mixture gently.
- Serve the beef stroganoff over egg noodles and garnish with chopped parsley.
Notes
Can be stored in the freezer for later. For stovetop preparation, simmer and monitor closely.