We’ve dubbed this 'Comfort King' because it rules over our dinner table when we’re craving something creamy and filling.

There's nothing quite as comforting as a big batch of slow cooker pork stroganoff slow-cooked to perfection. This hearty dish originates from Russia, but over the years, it has become a family favorite in many homes across America. Tender pieces of pork mingle with mushrooms and onions in a creamy sauce, making it an ideal choice for a cozy family dinner. It's one of those meals that fills the house with its enticing aroma and brings everyone together, making mealtime extra special.

Slow cooker pork stroganoff pairs delightfully with buttered egg noodles, which soak up the creamy sauce beautifully. For a lighter option, try serving it over steamed rice or mashed potatoes. A side of green vegetables, such as steamed broccoli or a fresh green salad with a tangy vinaigrette, balances the richness of the dish. And don't forget some crusty bread on the side to mop up every last bit of that delicious sauce.

Servings: 6

2 pounds pork stew meat, cut into bite-sized pieces
1 onion, chopped
3 cloves garlic, minced
8 ounces mushrooms, sliced
1 can (10.5 ounces) condensed cream of mushroom soup
1 cup beef broth
1 tablespoon Worcestershire sauce
1 teaspoon paprika
Salt and pepper, to taste
1 cup sour cream
Cooked egg noodles, for serving
Chopped fresh parsley, for garnish

In a slow cooker, combine the pork meat, chopped onion, minced garlic, and mushrooms.

Add the cream of mushroom soup, beef broth, Worcestershire sauce, and paprika. Stir to combine.

Season with salt and pepper to taste.

Cover and cook on low for 6-8 hours, or until the pork is tender.

Once cooked, stir in the sour cream until the sauce is smooth.

Serve the stroganoff over cooked egg noodles.

Garnish with chopped fresh parsley before serving.

For a lower-fat version, use plain Greek yogurt instead of sour cream. You can also add a splash of white wine when adding the broth for a deeper flavor. If your family is not fond of mushrooms, try replacing them with sliced bell peppers for color and sweetness. To make this dish gluten-free, use gluten-free cream of mushroom soup and serve it over gluten-free pasta or rice. For a bit of extra spice, a dash of cayenne pepper or a pinch of red pepper flakes can be a nice addition.