Slow-Cooker Beef Stroganoff

By KennyB07

Prepare this classic Slow-Cooker Beef Stroganoff for your next family meal. Simply prep the pasta while the beef, garlic, onions and mushrooms simmer away.

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Ingredients

• 2 lb. beef stew meat, cut into 1-inch cubes
• 10 oz. fresh mushrooms, cut in half
• 1 onion, chopped
• 1 clove garlic, minced
• 1 cup fat-free reduced-sodium beef broth
• 2 tsp. paprika
• 2 Tbsp. flour
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 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 465mins
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 flour, sour cream and mustard until blended. Add to ingredients in slow cooker; mix well. 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.