Thursday, February 13, 2014

Beef Stroganoff - Slow Cooker

1 lb cubed stew meat
1 10 3/4 oz. can condensed mushroom soup
4 oz fresh mushroom, halved (canned will work too)
1 onion, chopped
1 clove garlic, minced
1 c beef broth
Worcestershire sauce to taste
red wine to taste
dash paprika
1/2 c sour cream
1 Tbsp flour
1 Tbsp Dijon mustard
1 pkg egg noodles

Combine soup, mushrooms, onion, garlic, broth, Worcestershire sauce, wine, and paprika in slow cooker.  Add meat.  Cook on low for 7-8 hours or high for 5 hours.

Combine sour cream, flour and mustard and add to slow cooker for 15 minutes on low at the end.

Cook noodles separately.  Top with beef stroganoff and garnish with parsley.