Beef Stroganoff with Egg Noodles

Serves 8 in about 8 hours. A slow cooker recipe built around tbsp worcestershire sauce and sour cream.

Ingredients

• 2 lbs beef sirloin steak, cut 1/2 inch thick (or chuck roast)
• 1 onion, chopped
• 1 tsp kosher salt (or 1/2 tsp table salt)
• ½ tsp pepper
• 1 tsp garlic powder
• ½ tsp onion powder
• 4 cloves garlic
• 2 tbsp worcestershire sauce
• 3 tsp dijon
• 2 tsp low sodium beef bouillon
• 2 ½ cups beef broth, low sodium
• 6 oz cream cheese, room temperature, cut in chunks
• 1 cup sour cream
• 12 oz egg noodles, cooked

Method

1. Spray the crock of your slow cooker with cooking spray. Then add the beef and onion. Scatter the salt, pepper, and garlic powder and onion powder over it.
2. Stir in the garlic, Worcestershire sauce, dijon. Mix well.
3. Dissolve the bouillon in the beef broth, Pour it over the meat mixture.
4. Simmer on Low for 8 hours.
5. Tip in the cream cheese and stir to melt and combine. Set the lid back on.
6. Simmer the pasta to al dente. Drain, but don't rinse.
7. In a bowl, add the sour cream. Then scoop out some of the hot liquid/sauce from the crock, and stir into the sour cream.
8. Stir in the noodles to the crock and gently stir.
9. Plate hot.

More slow cooker ideas are in the slow cooker collection.