Description
This Slow Cooker Ground Beef Stroganoff is bursting with flavor and made easy with tender beef, mushroom soup, and creamy sour cream. It’s the perfect comfort food for busy evenings!
Ingredients
Scale
- 1-1.5 pound ground beef
- 1 can cream of mushroom , 10.5 oz
- 1 packet onion soup mix
- 1 tbsp worcestershire sauce
- 1 tbsp garlic, minced
- 1 cup beef broth
- 3/4 cup sour cream
- 1 bag egg noodles, cooked separate to al dente
Instructions
- Brown the ground beef in a skillet until no pink remains, then drain and transfer it to the slow cooker.
- Mix in the cream of mushroom soup, onion soup mix, Worcestershire sauce, garlic, and beef broth. Stir until combined.
- Set the slow cooker to low and cook for 4 hours. After that time, stir in the sour cream, cover, and switch to warm.
- Meanwhile, boil egg noodles in a separate pot until al dente, then drain. Mix in 3/4 of the noodles for a thicker sauce or all for more servings. Serve warm!
Notes
Feel free to adjust the amount of sour cream based on your creamy preference.
This dish pairs well with steamed vegetables or a side salad for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 70mg