Ingredients
Scale
- 1 lb ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 cup beef broth
- 1 cup sour cream
- 1 tbsp Worcestershire sauce
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 oz egg noodles, cooked
Instructions
- In a skillet over medium heat, cook the ground beef until browned. Drain any excess fat.
- Transfer the beef to the slow cooker. Add the diced onion, minced garlic, cream of mushroom soup, beef broth, sour cream, Worcestershire sauce, paprika, salt, and black pepper.
- Stir to combine all ingredients.
- Cover and cook on low for 4-6 hours or on high for 2-3 hours.
- Serve the beef stroganoff over cooked egg noodles.
Notes
- Store leftovers in the refrigerator for up to 3 days.
- Beef stroganoff originated in 19th-century Russia.
- To thicken the sauce, mix 1 tbsp cornstarch with 2 tbsp cold water and stir into the slow cooker.
- Add extra flavor with fresh herbs like parsley or thyme.
- Prep Time: 15 mins
- Cook Time: 4-6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Russian
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg