This beef stroganoff pairs beautifully with a fresh green salad or some steamed broccoli to add a pop of color and nutrition to your meal. You might also consider serving it with some crusty bread to soak up the delicious sauce. For a special touch, sprinkle some fresh parsley on top before serving.
Servings: 4
Ingredients
1 pound beef stew meat
1 can (10.5 oz) cream of mushroom soup
1 cup sour cream
8 oz egg noodles
1 can (10.5 oz) cream of mushroom soup
1 cup sour cream
8 oz egg noodles
Directions
Place the beef stew meat in the slow cooker.
Add the cream of mushroom soup and sour cream, stirring to combine.
Cover and cook on low for 6-8 hours, or until the beef is tender.
About 20 minutes before serving, cook the egg noodles according to package instructions.
Stir the cooked noodles into the beef mixture in the slow cooker.
Serve hot, garnished with fresh parsley if desired.
Variations & Tips
For a richer flavor, you can add a splash of Worcestershire sauce or a teaspoon of Dijon mustard to the sauce. If you have picky eaters, you can substitute the cream of mushroom soup with cream of chicken soup. For a lighter version, use Greek yogurt instead of sour cream. Feel free to add some sautéed mushrooms or onions for extra flavor and texture.