Best Beef Stroganoff
By: Kait Nolan
Published: Saturday, December 5, 2009 - 11:43pm

Ingredients




1 1/2 pounds of beef (I used ribeye, though I believe sirloin is more common for this 
8 ounces baby bella mushrooms, sliced
1 can 98%% fat free cream of mushroom soup
3/4 cup beef broth
1 teaspoon sweet paprika
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1 1/2 tablespoons flour
1 cup light sour cream
2 cups egg noodles (I prefer No Yolks)

Preparation

1 Cut your beef into 1.5″ cubes. 2 Mix the flour, salt, pepper, and paprika. 3 Add the beef to this mixture and stir to coat. 4 Add to your crock. 5 Add the mushrooms. 6 Add the mushroom soup and the beef broth and stir well. 7 Cook on low for 4 hours. 8 When you get home, add the sour cream and noodles and crank the crock up to high for 20 minutes.  You’ll want to give it a good stir after 5-10 minutes once the noodles have softened enough to fully incorporate into the sauce. 9 Serve!

About


Technically it serves 4, but we demolished it in one sitting between the two of us.