Slow Cooker Beef & Mushroom Stroganoff Simple Recipe

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- 1.5 lbs beef stew meat - 1 medium onion - 8 oz mushrooms - 1 cup beef broth - Worcestershire sauce - Dijon mustard - Dried thyme - Paprika - Sour cream - Fresh parsley - Cooked egg noodles or rice When I make Slow Cooker Beef & Mushroom Stroganoff, I choose my ingredients carefully. I start with 1.5 lbs of beef stew meat. This meat has great flavor and gets tender in the slow cooker. I also use one medium onion, finely diced. This adds sweetness. Then, I slice 8 oz of mushrooms. They give the dish a rich, earthy taste. Lastly, I pour in one cup of beef broth. Low-sodium broth helps control the salt level. For seasoning, I add Worcestershire sauce and Dijon mustard. Each brings a unique tang that enhances the beef. I also sprinkle in dried thyme and paprika. They add warmth and depth to my dish. To finish, I prepare garnishes. I use sour cream to make the sauce creamy and rich. Fresh parsley adds a pop of color and freshness. Finally, I serve the stroganoff over cooked egg noodles or rice. This makes a comforting meal that my family loves. To start, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add 1 medium onion, finely diced. Sauté the onion until it becomes soft and translucent, which takes about 3-4 minutes. Next, stir in 2 cloves of minced garlic and 8 ounces of sliced mushrooms. Cook the mix, stirring occasionally, until the mushrooms turn golden brown. This should take around 5-6 minutes. Once done, set the skillet aside. Now, it's time to prepare the beef. Take 1.5 pounds of beef stew meat, cut into bite-sized chunks, and season with salt and black pepper. This adds great flavor to the dish. In your slow cooker, add the seasoned beef stew meat. Next, pour in the sautéed onion, garlic, and mushrooms. In a separate bowl, mix 1 cup of beef broth, 1 tablespoon of Worcestershire sauce, 2 teaspoons of Dijon mustard, 1 teaspoon of dried thyme, and 1 teaspoon of paprika. Season this mixture with salt and pepper to taste. Pour this savory blend over the beef and vegetables in the slow cooker. Secure the lid on your slow cooker. You can choose to cook on low for 6-8 hours or on high for 3-4 hours. I recommend low for a more tender beef. To check if the beef is tender, use a fork to pull it apart. If it easily shreds, it’s ready. About 30 minutes before serving, mix 3 tablespoons of all-purpose flour with 1 cup of sour cream in a small bowl. Stir this smooth mixture into the stroganoff. Cook covered for another 30 minutes to thicken the sauce. Enjoy your meal over cooked egg noodles or rice, and don’t forget to garnish with fresh parsley! To get the best flavor in your stroganoff, use fresh ingredients. Fresh mushrooms and onions give a great taste. Sauté them until golden brown to build flavor. If you want a lighter dish, use Greek yogurt instead of sour cream. You can also use chicken instead of beef for a different twist. For sides, cooked egg noodles or rice pair well with beef stroganoff. You can also add a side salad or steamed veggies for balance. To make your plate look nice, twirl the noodles into a nest. Ladle the stroganoff on top and sprinkle with fresh parsley. A dash of paprika adds color too. One common mistake is overcooking the beef. Keep an eye on the cooking time to ensure it's tender, not dry. Another mistake is not using enough seasoning. Make sure to taste as you go. Add salt and pepper to enhance the flavor of your dish. {{image_4}} You can have fun with ingredient swaps in your stroganoff. For mushrooms, try using shiitake or portobello for a richer taste. These mushrooms add depth and texture. You can also mix different types for a unique flavor profile. If you need a protein change, consider using chicken or tofu. Chicken breast works well and cooks quickly. Tofu is a great choice for a vegetarian option. Just press the tofu to remove excess water before cooking. This swap keeps the dish hearty and satisfying. For gluten-free options, replace all-purpose flour with cornstarch. Just mix the cornstarch with a little water before adding it to the sour cream. This helps thicken your sauce without gluten. You can also use gluten-free noodles or serve the stroganoff over rice for a complete meal. If you're looking for low-carb variations, skip the noodles. Serve the stroganoff over steamed vegetables or cauliflower rice instead. This keeps the meal light and still full of flavor. You won’t miss the carbs! To add a touch of depth, consider adding wine. A splash of red wine enhances the flavors in your beef stroganoff. Just add it before the broth for a richer sauce. You can also boost the flavor with spices. Try adding a pinch of nutmeg or a dash of cayenne for warmth. These spices complement the creamy sauce and make each bite more exciting. Experimenting with flavors keeps this classic dish fresh and fun! Store your beef stroganoff in airtight containers. Use glass or BPA-free plastic containers for best results. If you have a large batch, divide it into smaller servings. This makes it easier to reheat later. Let the dish cool down before sealing it. You can refrigerate it for up to three days. For longer storage, freeze the stroganoff. It will stay good in the freezer for up to three months. To reheat your beef stroganoff, use the microwave or a stovetop. If using the microwave, place it in a bowl. Heat it in short bursts, stirring in between. This helps the heat spread evenly. On the stovetop, warm it gently over low heat. Add a splash of beef broth or water as you heat. This keeps the sauce from drying out. If you froze it, thaw it in the fridge overnight before reheating. To restore creaminess, stir in a little extra sour cream just before serving. Leftover beef stroganoff lasts about three days in the fridge. Check for signs of spoilage before eating. Look for any off smells or changes in texture. If you see any mold, throw it away. When frozen, the sauce may separate slightly. But it should still taste great when you reheat it. Always trust your senses. If you doubt the dish's safety, it's best to discard it. You have many great options for beef. Here are some substitutes you can use: - Chuck roast: Cut it into chunks. It has good flavor and texture. - Brisket: This cut is tender and adds a nice taste. - Pork shoulder: It works well and gives a different flavor. - Chicken thighs: For a lighter version, use boneless thighs. - Mushrooms: For a vegetarian choice, use a mix of mushrooms. Each substitute will change the flavor and texture, so choose what you like best. Yes, you can! Here are some tasty alternatives to use: - Greek yogurt: It adds creaminess and a bit of tang. - Cream cheese: This gives a rich and creamy texture. - Coconut milk: This is great for a dairy-free option. - Cashew cream: Blend soaked cashews with water for a nutty flavor. These options will keep your stroganoff creamy and delicious. Yes, you can cook it on the stove! Here’s how: 1. Sauté the onions, garlic, and mushrooms in a pot over medium heat. 2. Add the beef stew meat and brown it on all sides. 3. Mix the broth and seasonings, then pour it into the pot. 4. Simmer on low heat for about 1.5 to 2 hours, stirring occasionally, until the beef is tender. 5. Stir in the sour cream and flour mixture before serving. Cooking on the stove will give you a quicker meal while still being tasty. This blog post covered everything you need to know to make beef stroganoff. We discussed key ingredients like beef stew meat, onions, and mushrooms, along with the right seasonings. I shared tips for preparing and cooking, ensuring your dish is full of flavor without mistakes. We also explored variations and storage tips for leftovers. In short, beef stroganoff is versatile and easy to enjoy. With a few tips, you can make a meal that will impress anyone.

WANT TO SAVE THIS RECIPE?

Are you looking for a cozy dinner that’s easy to make? Try my Slow Cooker Beef & Mushroom Stroganoff! This dish uses tender beef, savory mushrooms, and rich seasonings. It’s all cooked low and slow for pure comfort on a plate. Perfect served over egg noodles or rice and topped with creamy sour cream, this meal will warm your heart. Let’s dive in and explore this simple recipe together!

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Ingredients

Main Ingredients

– 1.5 lbs beef stew meat

– 1 medium onion

– 8 oz mushrooms

– 1 cup beef broth

Seasoning and Condiments

– Worcestershire sauce

– Dijon mustard

– Dried thyme

– Paprika

Garnishes and Sides

– Sour cream

– Fresh parsley

– Cooked egg noodles or rice

When I make Slow Cooker Beef & Mushroom Stroganoff, I choose my ingredients carefully. I start with 1.5 lbs of beef stew meat. This meat has great flavor and gets tender in the slow cooker. I also use one medium onion, finely diced. This adds sweetness. Then, I slice 8 oz of mushrooms. They give the dish a rich, earthy taste. Lastly, I pour in one cup of beef broth. Low-sodium broth helps control the salt level.

For seasoning, I add Worcestershire sauce and Dijon mustard. Each brings a unique tang that enhances the beef. I also sprinkle in dried thyme and paprika. They add warmth and depth to my dish.

To finish, I prepare garnishes. I use sour cream to make the sauce creamy and rich. Fresh parsley adds a pop of color and freshness. Finally, I serve the stroganoff over cooked egg noodles or rice. This makes a comforting meal that my family loves.

Step-by-Step Instructions

Preparing the Ingredients

To start, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add 1 medium onion, finely diced. Sauté the onion until it becomes soft and translucent, which takes about 3-4 minutes. Next, stir in 2 cloves of minced garlic and 8 ounces of sliced mushrooms. Cook the mix, stirring occasionally, until the mushrooms turn golden brown. This should take around 5-6 minutes. Once done, set the skillet aside.

Now, it’s time to prepare the beef. Take 1.5 pounds of beef stew meat, cut into bite-sized chunks, and season with salt and black pepper. This adds great flavor to the dish.

Combining Ingredients in the Slow Cooker

In your slow cooker, add the seasoned beef stew meat. Next, pour in the sautéed onion, garlic, and mushrooms. In a separate bowl, mix 1 cup of beef broth, 1 tablespoon of Worcestershire sauce, 2 teaspoons of Dijon mustard, 1 teaspoon of dried thyme, and 1 teaspoon of paprika. Season this mixture with salt and pepper to taste. Pour this savory blend over the beef and vegetables in the slow cooker.

Cooking Time and Techniques

Secure the lid on your slow cooker. You can choose to cook on low for 6-8 hours or on high for 3-4 hours. I recommend low for a more tender beef. To check if the beef is tender, use a fork to pull it apart. If it easily shreds, it’s ready.

About 30 minutes before serving, mix 3 tablespoons of all-purpose flour with 1 cup of sour cream in a small bowl. Stir this smooth mixture into the stroganoff. Cook covered for another 30 minutes to thicken the sauce. Enjoy your meal over cooked egg noodles or rice, and don’t forget to garnish with fresh parsley!

Tips & Tricks

Perfecting Your Stroganoff

To get the best flavor in your stroganoff, use fresh ingredients. Fresh mushrooms and onions give a great taste. Sauté them until golden brown to build flavor. If you want a lighter dish, use Greek yogurt instead of sour cream. You can also use chicken instead of beef for a different twist.

Serving Suggestions

For sides, cooked egg noodles or rice pair well with beef stroganoff. You can also add a side salad or steamed veggies for balance. To make your plate look nice, twirl the noodles into a nest. Ladle the stroganoff on top and sprinkle with fresh parsley. A dash of paprika adds color too.

Common Mistakes to Avoid

One common mistake is overcooking the beef. Keep an eye on the cooking time to ensure it’s tender, not dry. Another mistake is not using enough seasoning. Make sure to taste as you go. Add salt and pepper to enhance the flavor of your dish.

Variations

Ingredient Swaps

You can have fun with ingredient swaps in your stroganoff. For mushrooms, try using shiitake or portobello for a richer taste. These mushrooms add depth and texture. You can also mix different types for a unique flavor profile.

If you need a protein change, consider using chicken or tofu. Chicken breast works well and cooks quickly. Tofu is a great choice for a vegetarian option. Just press the tofu to remove excess water before cooking. This swap keeps the dish hearty and satisfying.

Dietary Adjustments

For gluten-free options, replace all-purpose flour with cornstarch. Just mix the cornstarch with a little water before adding it to the sour cream. This helps thicken your sauce without gluten. You can also use gluten-free noodles or serve the stroganoff over rice for a complete meal.

If you’re looking for low-carb variations, skip the noodles. Serve the stroganoff over steamed vegetables or cauliflower rice instead. This keeps the meal light and still full of flavor. You won’t miss the carbs!

Flavor Enhancements

To add a touch of depth, consider adding wine. A splash of red wine enhances the flavors in your beef stroganoff. Just add it before the broth for a richer sauce.

You can also boost the flavor with spices. Try adding a pinch of nutmeg or a dash of cayenne for warmth. These spices complement the creamy sauce and make each bite more exciting. Experimenting with flavors keeps this classic dish fresh and fun!

Storage Info

How to Store Leftovers

Store your beef stroganoff in airtight containers. Use glass or BPA-free plastic containers for best results. If you have a large batch, divide it into smaller servings. This makes it easier to reheat later. Let the dish cool down before sealing it. You can refrigerate it for up to three days. For longer storage, freeze the stroganoff. It will stay good in the freezer for up to three months.

Reheating Instructions

To reheat your beef stroganoff, use the microwave or a stovetop. If using the microwave, place it in a bowl. Heat it in short bursts, stirring in between. This helps the heat spread evenly. On the stovetop, warm it gently over low heat. Add a splash of beef broth or water as you heat. This keeps the sauce from drying out. If you froze it, thaw it in the fridge overnight before reheating. To restore creaminess, stir in a little extra sour cream just before serving.

Shelf Life of Ingredients

Leftover beef stroganoff lasts about three days in the fridge. Check for signs of spoilage before eating. Look for any off smells or changes in texture. If you see any mold, throw it away. When frozen, the sauce may separate slightly. But it should still taste great when you reheat it. Always trust your senses. If you doubt the dish’s safety, it’s best to discard it.

FAQs

What can I use instead of beef stew meat?

You have many great options for beef. Here are some substitutes you can use:

– Chuck roast: Cut it into chunks. It has good flavor and texture.

– Brisket: This cut is tender and adds a nice taste.

– Pork shoulder: It works well and gives a different flavor.

– Chicken thighs: For a lighter version, use boneless thighs.

– Mushrooms: For a vegetarian choice, use a mix of mushrooms.

Each substitute will change the flavor and texture, so choose what you like best.

Can I make Slow Cooker Beef & Mushroom Stroganoff without sour cream?

Yes, you can! Here are some tasty alternatives to use:

– Greek yogurt: It adds creaminess and a bit of tang.

– Cream cheese: This gives a rich and creamy texture.

– Coconut milk: This is great for a dairy-free option.

– Cashew cream: Blend soaked cashews with water for a nutty flavor.

These options will keep your stroganoff creamy and delicious.

Is it possible to cook this recipe on the stove?

Yes, you can cook it on the stove! Here’s how:

1. Sauté the onions, garlic, and mushrooms in a pot over medium heat.

2. Add the beef stew meat and brown it on all sides.

3. Mix the broth and seasonings, then pour it into the pot.

4. Simmer on low heat for about 1.5 to 2 hours, stirring occasionally, until the beef is tender.

5. Stir in the sour cream and flour mixture before serving.

Cooking on the stove will give you a quicker meal while still being tasty.

This blog post covered everything you need to know to make beef stroganoff. We discussed key ingredients like beef stew meat, onions, and mushrooms, along with the right seasonings. I shared tips for preparing and cooking, ensuring your dish is full of flavor without mistakes. We also explored variations and storage tips for leftovers.

In short, beef stroganoff is versatile and easy to enjoy. With a few tips, you can make a meal that will impress anyone.

- 1.5 lbs beef stew meat - 1 medium onion - 8 oz mushrooms - 1 cup beef broth - Worcestershire sauce - Dijon mustard - Dried thyme - Paprika - Sour cream - Fresh parsley - Cooked egg noodles or rice When I make Slow Cooker Beef & Mushroom Stroganoff, I choose my ingredients carefully. I start with 1.5 lbs of beef stew meat. This meat has great flavor and gets tender in the slow cooker. I also use one medium onion, finely diced. This adds sweetness. Then, I slice 8 oz of mushrooms. They give the dish a rich, earthy taste. Lastly, I pour in one cup of beef broth. Low-sodium broth helps control the salt level. For seasoning, I add Worcestershire sauce and Dijon mustard. Each brings a unique tang that enhances the beef. I also sprinkle in dried thyme and paprika. They add warmth and depth to my dish. To finish, I prepare garnishes. I use sour cream to make the sauce creamy and rich. Fresh parsley adds a pop of color and freshness. Finally, I serve the stroganoff over cooked egg noodles or rice. This makes a comforting meal that my family loves. To start, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add 1 medium onion, finely diced. Sauté the onion until it becomes soft and translucent, which takes about 3-4 minutes. Next, stir in 2 cloves of minced garlic and 8 ounces of sliced mushrooms. Cook the mix, stirring occasionally, until the mushrooms turn golden brown. This should take around 5-6 minutes. Once done, set the skillet aside. Now, it's time to prepare the beef. Take 1.5 pounds of beef stew meat, cut into bite-sized chunks, and season with salt and black pepper. This adds great flavor to the dish. In your slow cooker, add the seasoned beef stew meat. Next, pour in the sautéed onion, garlic, and mushrooms. In a separate bowl, mix 1 cup of beef broth, 1 tablespoon of Worcestershire sauce, 2 teaspoons of Dijon mustard, 1 teaspoon of dried thyme, and 1 teaspoon of paprika. Season this mixture with salt and pepper to taste. Pour this savory blend over the beef and vegetables in the slow cooker. Secure the lid on your slow cooker. You can choose to cook on low for 6-8 hours or on high for 3-4 hours. I recommend low for a more tender beef. To check if the beef is tender, use a fork to pull it apart. If it easily shreds, it’s ready. About 30 minutes before serving, mix 3 tablespoons of all-purpose flour with 1 cup of sour cream in a small bowl. Stir this smooth mixture into the stroganoff. Cook covered for another 30 minutes to thicken the sauce. Enjoy your meal over cooked egg noodles or rice, and don’t forget to garnish with fresh parsley! To get the best flavor in your stroganoff, use fresh ingredients. Fresh mushrooms and onions give a great taste. Sauté them until golden brown to build flavor. If you want a lighter dish, use Greek yogurt instead of sour cream. You can also use chicken instead of beef for a different twist. For sides, cooked egg noodles or rice pair well with beef stroganoff. You can also add a side salad or steamed veggies for balance. To make your plate look nice, twirl the noodles into a nest. Ladle the stroganoff on top and sprinkle with fresh parsley. A dash of paprika adds color too. One common mistake is overcooking the beef. Keep an eye on the cooking time to ensure it's tender, not dry. Another mistake is not using enough seasoning. Make sure to taste as you go. Add salt and pepper to enhance the flavor of your dish. {{image_4}} You can have fun with ingredient swaps in your stroganoff. For mushrooms, try using shiitake or portobello for a richer taste. These mushrooms add depth and texture. You can also mix different types for a unique flavor profile. If you need a protein change, consider using chicken or tofu. Chicken breast works well and cooks quickly. Tofu is a great choice for a vegetarian option. Just press the tofu to remove excess water before cooking. This swap keeps the dish hearty and satisfying. For gluten-free options, replace all-purpose flour with cornstarch. Just mix the cornstarch with a little water before adding it to the sour cream. This helps thicken your sauce without gluten. You can also use gluten-free noodles or serve the stroganoff over rice for a complete meal. If you're looking for low-carb variations, skip the noodles. Serve the stroganoff over steamed vegetables or cauliflower rice instead. This keeps the meal light and still full of flavor. You won’t miss the carbs! To add a touch of depth, consider adding wine. A splash of red wine enhances the flavors in your beef stroganoff. Just add it before the broth for a richer sauce. You can also boost the flavor with spices. Try adding a pinch of nutmeg or a dash of cayenne for warmth. These spices complement the creamy sauce and make each bite more exciting. Experimenting with flavors keeps this classic dish fresh and fun! Store your beef stroganoff in airtight containers. Use glass or BPA-free plastic containers for best results. If you have a large batch, divide it into smaller servings. This makes it easier to reheat later. Let the dish cool down before sealing it. You can refrigerate it for up to three days. For longer storage, freeze the stroganoff. It will stay good in the freezer for up to three months. To reheat your beef stroganoff, use the microwave or a stovetop. If using the microwave, place it in a bowl. Heat it in short bursts, stirring in between. This helps the heat spread evenly. On the stovetop, warm it gently over low heat. Add a splash of beef broth or water as you heat. This keeps the sauce from drying out. If you froze it, thaw it in the fridge overnight before reheating. To restore creaminess, stir in a little extra sour cream just before serving. Leftover beef stroganoff lasts about three days in the fridge. Check for signs of spoilage before eating. Look for any off smells or changes in texture. If you see any mold, throw it away. When frozen, the sauce may separate slightly. But it should still taste great when you reheat it. Always trust your senses. If you doubt the dish's safety, it's best to discard it. You have many great options for beef. Here are some substitutes you can use: - Chuck roast: Cut it into chunks. It has good flavor and texture. - Brisket: This cut is tender and adds a nice taste. - Pork shoulder: It works well and gives a different flavor. - Chicken thighs: For a lighter version, use boneless thighs. - Mushrooms: For a vegetarian choice, use a mix of mushrooms. Each substitute will change the flavor and texture, so choose what you like best. Yes, you can! Here are some tasty alternatives to use: - Greek yogurt: It adds creaminess and a bit of tang. - Cream cheese: This gives a rich and creamy texture. - Coconut milk: This is great for a dairy-free option. - Cashew cream: Blend soaked cashews with water for a nutty flavor. These options will keep your stroganoff creamy and delicious. Yes, you can cook it on the stove! Here’s how: 1. Sauté the onions, garlic, and mushrooms in a pot over medium heat. 2. Add the beef stew meat and brown it on all sides. 3. Mix the broth and seasonings, then pour it into the pot. 4. Simmer on low heat for about 1.5 to 2 hours, stirring occasionally, until the beef is tender. 5. Stir in the sour cream and flour mixture before serving. Cooking on the stove will give you a quicker meal while still being tasty. This blog post covered everything you need to know to make beef stroganoff. We discussed key ingredients like beef stew meat, onions, and mushrooms, along with the right seasonings. I shared tips for preparing and cooking, ensuring your dish is full of flavor without mistakes. We also explored variations and storage tips for leftovers. In short, beef stroganoff is versatile and easy to enjoy. With a few tips, you can make a meal that will impress anyone.

Slow Cooker Beef & Mushroom Stroganoff

Discover the ultimate comfort in a bowl with this slow cooker beef and mushroom stroganoff recipe! Tender beef and savory mushrooms slow-cooked to perfection create a rich sauce that's perfect over egg noodles or rice. With easy-to-follow steps and ingredients you probably have on hand, dinner is just a click away. Dive into this delicious recipe and make your next meal a cozy masterpiece!
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Ingredients
  

1.5 lbs beef stew meat, cut into bite-sized chunks

1 medium onion, finely diced

2 cloves garlic, minced

8 oz mushrooms, sliced (such as button or cremini)

1 cup beef broth (low-sodium recommended)

1 tablespoon Worcestershire sauce (non-alcoholic)

2 teaspoons Dijon mustard

1 teaspoon dried thyme

1 teaspoon paprika

Salt and black pepper, to taste

1 cup sour cream

3 tablespoons all-purpose flour

1 tablespoon olive oil

Fresh parsley, chopped (for garnish)

Cooked egg noodles or rice (for serving)

Instructions
 

In a large skillet, heat the olive oil over medium-high heat. Once hot, add the diced onion and sauté until they become soft and translucent, approximately 3-4 minutes.

    Incorporate the minced garlic and sliced mushrooms into the skillet. Stir occasionally, cooking until the mushrooms turn a nice golden brown, about 5-6 minutes. Once they are browned, remove from heat and set them aside.

      In your slow cooker, add the beef stew meat, along with the sautéed onions, garlic, and mushrooms.

        In a separate bowl, whisk together the beef broth, Worcestershire sauce, Dijon mustard, dried thyme, paprika, and season with salt and pepper to taste. Pour this savory mixture evenly over the beef and vegetable combination in the slow cooker.

          Secure the lid and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender and easily pulls apart with a fork.

            About 30 minutes prior to serving, mix the all-purpose flour with the sour cream in a small bowl until smooth and well combined. Stir this mixture into the stroganoff in the slow cooker and continue to cook, covered, for an additional 30 minutes to allow the sauce to thicken.

              Once ready, serve the beef stroganoff over a bed of cooked egg noodles or fluffy rice. Garnish generously with fresh, chopped parsley for a pop of color and flavor.

                Prep Time: 15 minutes | Total Time: 7 hours (including cooking) | Servings: 6

                  - Presentation Tips: For an appealing spread, twirl the egg noodles on plates to create height and ladle the stroganoff over them. Finish with a sprinkle of fresh parsley and a touch of paprika for color contrast.

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