A comforting and flavorful beef stroganoff recipe made effortlessly in a slow cooker, perfect for a hearty family meal.
Prepare the ingredients by slicing the mushrooms, dicing the onion, and mincing the garlic.
Use a sharp knife to ensure even slices for better cooking.
Place the beef, mushrooms, onion, garlic, beef broth, paprika, and black pepper into the slow cooker.
Layer the ingredients evenly for consistent cooking.
Cook on low for 8 hours or on high for 4 hours until the beef is tender.
Avoid opening the slow cooker lid during cooking to maintain the temperature.
Stir in the sour cream and let it heat through for 10 minutes.
Ensure the sour cream is at room temperature to prevent curdling.
Cook the egg noodles according to the package instructions.
Add a pinch of salt to the boiling water for flavor.
Serve the stroganoff over the cooked egg noodles and garnish with fresh parsley if desired.
Serve immediately for the best taste and texture.
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