Slow Cooker Beef Stroganoff

By á-718

Ingredients

• 2 lb. boneless beef for stew, cut into 1-inch cubes
• 10 oz. mushrooms, halved
• 1 medium 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
Adapted from kraftrecipes.com

Preparation

Step 1

PLACE meat, mushrooms, onions and garlic in slow cooker. Add broth, paprika and salt. Cover with lid.

COOK on LOW for 7 to 8 hours (or on HIGH for 5 hours).

MIX sour cream, flour and mustard. Add to meat mixture in slow cooker; stir until well blended. Cover and cook on LOW for 15 min. Meanwhile, cook noodles as directed on package. Drain noodles; place in serving bowl. Add meat mixture; mix lightly. Sprinkle with the parsley.

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.