Slow-Cooker Beef Stroganoff

By ebdonahue

Ingredients

• 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 Sour Cream
• 2 Tbsp. flour
• 1 Tbsp. Dijon Mustard
• 1 pkg. (16 oz.) egg noodles, uncooked
• 2 Tbsp. chopped fresh parsley

Details

Servings 8
Preparation time 15mins
Cooking time 450mins
Adapted from kraftrecipes.com

Preparation

Step 1

Brown meat in 2 to 3 Tbsp. oil in large skillet on medium-high heat. 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.