You can make this comforting and creamy beef stroganoff in a slow cooker with juicy meatballs and serve it over noodles or rice.
Ingredients: 1 lb frozen meatballs. 1 can cream of mushroom soup. 1 cup beef broth. 1 cup sliced mushrooms. 1 onion, diced. 2 cloves garlic, minced. 1 tsp Worcestershire sauce. 1/2 cup sour cream. Salt and pepper to taste. Cooked egg noodles or rice, for serving. Chopped parsley, for garnish.
Instructions: In a slow cooker, combine frozen meatballs, cream of mushroom soup, beef broth, mushrooms, onion, garlic, and Worcestershire sauce. Stir well to combine. Cover and cook on low for 6-8 hours or high for 3-4 hours, until meatballs are cooked through and flavors are melded. About 30 minutes before serving, stir in sour cream. Season with salt and pepper to taste. Serve over cooked egg noodles or rice, garnished with chopped parsley.
Prep Time: 10 minutes
Cook Time: 240 minutes
Scott Barley
