Slow-Cooker Beef Stroganoff

By missy55

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 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

Details

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

Preparation

Step 1

PLACE meat, mushrooms, onions and garlic in slow cooker. Add broth and paprika. 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 blended. Cook, covered, on LOW 15 min. Meanwhile, cook noodles as directed on package, omitting salt.

DRAIN noodles; place in large serving bowl. Add meat mixture; mix lightly. Sprinkle with parsley.