Description
A cozy and creamy beef stroganoff made effortlessly in a slow cooker, perfect for a hearty meal without the hassle.
Ingredients
- 1.5 pounds beef stew meat
- 1 medium onion, chopped
- 2 cups mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 cup sour cream
- 8 ounces egg noodles
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- In a slow cooker, combine beef stew meat, onion, mushrooms, garlic, beef broth, Worcestershire sauce, and Dijon mustard.
- Season with salt and pepper.
- Cover and cook on low for 6-8 hours or high for 3-4 hours, until beef is tender.
- About 30 minutes before serving, cook egg noodles according to package instructions.
- Stir sour cream into the beef mixture until well combined.
- Drain the egg noodles and serve with the beef stroganoff on top.
- Garnish with chopped parsley and enjoy.
Notes
For a variation, substitute beef with chicken or plant-based protein. Use Greek yogurt instead of sour cream for a lighter version.