Crock Pot Ground Beef Stroganoff
Browned ground beef and onion slow cooked in a creamy mushroom and onion sauce, finished with sour cream and egg noodles.
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Ingredients
- 2 pounds ground beef
- 1 cup onion chopped
- 4 cans condensed cream of mushroom soup
- 2 tablespoons Worcestershire sauce
- 1/2 cup water
- 2 tablespoons minced garlic
- 1 packet onion soup mix
- sliced mushrooms optional
- 1 cup sour cream
- egg noodles cooked, for serving
Instructions
- Brown the ground beef with the chopped onion in a large skillet until no longer pink (160°F). Drain the grease.
- Put the beef and onion in the slow cooker with the cream of mushroom soup, Worcestershire, water, garlic, onion soup mix and mushrooms, if using. Stir to combine.
- Cover and cook on LOW for 5 to 6 hours.
- Near the end, cook the egg noodles on the stovetop and drain.
- Stir the sour cream into the slow cooker, add the noodles, and serve hot (165°F).
Notes
Egg noodles are not counted in the nutrition; the recipe gives no amount. Use thawed beef only. Refrigerate leftovers within 2 hours and eat within 3 to 4 days; reheat to 165°F on the stove or in the microwave, not in the slow cooker.
Nutrition
Serving: 1servingCalories: 595kcalCarbohydrates: 23.6gProtein: 31.5gFat: 40gSodium: 1931mgFiber: 2.3gSugar: 5.2g