Slow-Cooker Beef Stroganoff

 

 What You Need

2 lb.  beef stew meat, cut into 1-inch cubes

10 oz.  fresh mushrooms, halved

1  onion, chopped

1 clove  garlic, minced

1 cup  beef broth

2 tsp.  paprika

1 cup  BREAKSTONE'S or KNUDSEN Sour Cream

2 Tbsp.  flour

1 Tbsp.  GREY POUPON Dijon Mustard

1 pkg.  (16 oz.) egg noodles, uncooked

2 Tbsp.  chopped fresh parsley

Make It

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