FBD

Ground Beef Stroganoff

RussianBeefEasy4 minBy Northstar

Ingredients

Servings
4
  • 1 0.5 lb ground beef
  • 1 can (10.5 oz) cream of mushroom soup, undiluted
  • 1 cup fresh mushrooms, sliced
  • 0.5 cup onion, diced
  • 1 clove garlic, minced
  • 1 tsp Worcestershire sauce
  • 0.5 tsp salt
  • 0.3 tsp black pepper
  • 1 cup sour cream
  • 12 oz egg noodles, cooked to serve
  • 1 tbsp fresh parsley, chopped

Instructions

  1. 1

    Brown ground beef in a skillet over medium-high heat; drain fat. Transfer to slow cooker.

  2. 2

    Add cream of mushroom soup, mushrooms, onion, garlic, Worcestershire sauce, salt, and pepper to the slow cooker. Stir to combine.

  3. 3

    Cover and cook on LOW for 4 hours or HIGH for 2 hours.

  4. 4

    Stir in sour cream during the last 30 minutes of cooking.

  5. 5

    Cook egg noodles according to package directions.

  6. 6

    Serve stroganoff over egg noodles, garnished with fresh parsley.

Tags

russianamerican