On a chilly fall night, sometimes I can’t decide between a creamy, comfort food meat stew served over noodles or a creamy comfort food beef noodle soup. With the recipe below, I can have both at the same time. Tender beef, egg noodles, mushrooms, and sour cream deliver all the flavors of my favorite beef stroganoff. Lots of beef broth makes it into the perfect cold-night soup.
I love a one-pot slow cooker meal like this that I can prep in the morning and just put the finishing touches on when I come home in the evening. I like to serve this with crusty bread for dunking into the rich broth. My whole family loves it, and I’m willing to bet yours will too.
Slow Cooker Beek Stroganoff Soup
6
10 minutes
7 hours
7 hours and 10 minutes
1 ½ pounds beef stew meat
8 ounces mushrooms, quartered
6 cups beef broth
2 tablespoons Worcestershire sauce
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons salt
½ teaspoon freshly ground black pepper
½ cup sour cream
1/3 cup cold water
1/4 cup cornstarch
8 ounces egg noodles, cooked according to package directions
In the slow cooker, stir together the meat, mushrooms, broth, Worcestershire sauce, onion powder, garlic powder, salt, and pepper. Cover and cook for 6 hours on low.
In a glass measuring cup, combine the sour cream with 1 cup of the liquid from the slow cooker, and stir it until it's well combined and smooth. Stir the mixture back into the pot. In a small bowl, whisk the water and cornstarch together until well combined, and then add it to the slow cooker.
Cover and cook for 1 more hour on high. Just before serving, stir in the noodles. Serve hot.