Ingredients
For the Meatballs
- 1 pound ground beef
- ¼ cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
For the Stroganoff Sauce
- 1 small onion, chopped
- 2 cups mushrooms, sliced
- 3 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard (optional)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons cornstarch
- 2 tablespoons water
- ½ cup sour cream
- Salt and pepper to taste
For Serving
- 12 oz egg noodles
- Fresh parsley for garnish
Instructions
1. Prepare the Meatballs
In a bowl, combine ground beef, breadcrumbs, egg, garlic, salt, pepper, and paprika.
Mix gently and form 1–1½ inch meatballs.
2. Add to Slow Cooker
Place meatballs in the slow cooker.
Add onion and mushrooms on top.
3. Make the Sauce
In a bowl mix beef broth, Worcestershire sauce, Dijon mustard, garlic powder, and onion powder.
Pour over the meatballs.
4. Cook
Cover and cook on
- LOW for 6–7 hours, or
- HIGH for 3–4 hours.
5. Thicken the Sauce
Mix cornstarch and water to create a slurry.
Stir it into the slow cooker and cook 15 minutes more until thickened.
6. Add Creaminess
Stir in sour cream and adjust seasoning.
7. Serve
Cook egg noodles according to package instructions.
Serve meatballs and sauce over noodles and garnish with parsley.
Servings
4–6 servings