Slow-Cooker Beef Stroganoff

Ingredients

• 1 cup beef broth fat-free reduced-sodium
• 2 lb beef stew meat cut into 1-inch cubes
• 1 cup knudsen cream sour
• 1 Tbsp grey poupon dijon mustard 
• 16 oz extra wide egg noodles uncooked
• 2 Tbsp flour 
• 10 oz mushrooms fresh cut in half
• 2 Tbsp parsley fresh chopped
• 1 clove garlic minced
• 1  onion chopped
• 2 tsp paprika 

Equipment

• bowl
• slow cooker

Directions

1. Place meat, mushrooms, onions and garlic in slow cooker.
2. Add broth and paprika. Cover with lid. Cook on LOW 7 to 8 hours (or on HIGH 5 hours).
3. Mix flour, sour cream and mustard until blended.
4. Add to ingredients in slow cooker; mix well. Cook, covered, on LOW 15 min. Meanwhile, cook noodles as directed on package, omitting salt.
5. Drain noodles; place in large serving bowl.
6. Add meat mixture; mix lightly.
7. Sprinkle with parsley.