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
- For extra flavor, sauté the onions and garlic before adding them to the slow cooker.
- Substitute ground beef with ground turkey for a lighter version.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours (low) or 2-3 hours (high)
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg