Slow Cooker Beef Stroganoff


  • 1 lb beef tips or left over pot roast meat
  • 1 small onion , diced
  • 1 clove garlic , minced
  • 3/4 lb fresh mushrooms , sliced
  • 3 tablespoons Gold Medal flour
  • 2 cups beef broth
  • salt & pepper to taste
  • 2 teaspoons Worcestershire sauce
  • 3/4 cup Daisy sour cream
  • 2 tablespoons fresh parsley



  • Brown beef tips, onion and garlic in a pan until no pink remains. Drain fat.
  • Add sliced mushrooms and cook 2-3 minutes. Stir in flour and cook 1 more minute.
  • Add broth, Worcestershire sauce, salt & pepper and bring to a boil. Reduce heat and simmer on low 10 minutes. Cook egg noodles according to package directions.
  • Remove beef mixture from the heat, stir in sour cream and parsley.
  • Serve over egg noodles.

Quick Tip: Use beef broth from a can for the best flavor.

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