Description
A comforting and flavorful dish made with tender beef cooked slowly in a creamy mushroom sauce, served over egg noodles.
Ingredients
- 1 pound beef (such as sirloin or stew meat), cut into strips
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup 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 slow cooker, combine beef, onion, garlic, and mushrooms.
- In a separate bowl, mix cream of mushroom soup, beef broth, Worcestershire sauce, salt, and pepper. Pour over the beef mixture.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until beef is tender.
- About 30 minutes before serving, cook the egg noodles according to package instructions.
- Stir sour cream into the beef mixture and heat through.
- Serve over egg noodles and garnish with parsley.
Notes
For best results, brown the beef first for added flavor. Store leftovers in an airtight container in the refrigerator for up to 4 days.