Slow Cooker Mushroom Stroganoff

• 1 Tablespoon Butter
• 1 whole Onion, Diced
• 1 pound, 1-23 ounces, weight Mushrooms, Sliced
• 2 cups, 8 tablespoons, 1-23 teaspoons, 1 pinches Vegetable Stock
• 2 Tablespoons Tomato Ketchup
• 3 teaspoons Paprika
• 3 cloves Garlic, Thinly Sliced
• 4 Tablespoons Sour Cream
• 1 bunch Fresh Parsley, Chopped
• 3 whole Servings Of Cooked Rice Or Pasta, For Serving

1. In a large pan, melt the butter over medium heat.
2. Add the onion and mushroom and gently cook for 5-10 minutes, until they are slightly softened and beginning to shrink in size, but are still not yet fully cooked.
3. Transfer these to the slow cooker, and add the stock, ketchup, paprika and sliced garlic.
4. Cook on high for 4 hours.
5. After 4 hours, stir in the sour cream and chopped parsley.
6. I liked my stroganoff as it was, but if you would like it to be thicker, just transfer it to a saucepan and simmer for 10 minutes before serving.
7. This will allow it to reduce slightly.
8. Serve with pasta or rice.

butter, onion, weight mushrooms, vegetable stock, tomato ketchup, paprika, garlic, sour cream, parsley, pasta

Taken from tastykitchen.com/recipes/main-courses/slow-cooker-mushroom-stroganoff/ (may not work)