Slow-Cooker Beef Stroganoff
Your slow cooker does the heavy lifting in our classic beef dish. Just prep some pasta while hearty beef and fresh garlic, onions and mushrooms simmer away.
- 2 lb. beef stew meat, cut into 1-inch cubes
- 10 oz. fresh mushrooms, halved
- 1 onion, chopped
- 1 clove garlic, minced
- 1 cup beef broth
- 2 tsp. paprika
- 1 tsp. salt
- 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 2 Tbsp. flour
- 1 Tbsp. GREY POUPON Dijon Mustard
- 1 pkg. (16 oz.) egg noodles, uncooked
- 2 Tbsp. chopped fresh parsley
Preparation time 15mins
Cooking time 450mins
Adapted from kraftrecipes.com
PLACE meat, mushrooms, onions and garlic in slow cooker. Add broth, paprika and salt. Cover with lid. Cook on LOW 7 to 8 hours (or on HIGH 5 hours).
MIX sour cream, flour and mustard. Stir into ingredients in slow cooker until well blended. Cook, covered, on LOW 15 min. Meanwhile, cook noodles as directed on package.
DRAIN noodles; place in large serving bowl. Add meat mixture; mix lightly. Sprinkle with parsley.
Serving Suggestion: Meal preparation is made easy with this satisfying dish. Serve with hot steamed vegetables for a well-balanced meal.
For More Robust Flavor: Brown meat in 2 to 3 Tbsp. oil in large skillet on medium-high heat before adding to the slow cooker