Slow-Cooker Beef Stroganoff With Mushrooms

• 2 pounds beef chuck stew meat
• 1 red onion, diced
• 8 ounces cremini mushrooms, sliced
• 1 (10.75-ounce) can condensed cream of mushroom soup
• 1/4 cup Worcestershire sauce
• Salt and pepper, to taste
• 8 ounces sour cream
• 12 ounces egg noodles, cooked, for serving
• 1 tablespoon fresh parsley, roughly chopped, for garnish

1. Add the beef, onion, mushrooms, cream of mushroom soup, and Worcestershire sauce to a slow cooker (such as a Crock-Pot) and season with salt and pepper. Stir, cover, and cook on high for 5 hours.
2. Meanwhile, cook the egg noodles (or white rice, which I sometimes prefer).
3. When the stroganoff is done cooking, stir in the sour cream. Serve over the egg noodles and garnish with the chopped parsley.

meat, red onion, cremini mushrooms, condensed cream, worcestershire sauce, salt, sour cream, egg noodles, fresh parsley

Taken from food52.com/recipes/77903-slow-cooker-beef-stroganoff-with-mushrooms (may not work)