Slow Cooker Beef Stroganoff

Heat olive oil in a large skillet over medium-high heat. Sear the beef cubes for 2–3 minutes until lightly browned on all sides. This step is optional but adds extra flavor. Transfer the beef to the slow cooker. Add the onion, mushrooms, and garlic.

Pour in the beef broth, Worcestershire sauce, Dijon mustard, paprika, salt, and black pepper. Cover and cook on Low for 8 hours or High for 4–5 hours, until the beef is fork tender.

In a small bowl, whisk together the cornstarch and cold water. Stir the slurry into the slow cooker and cook on High for 15–20 minutes until the sauce thickens. Turn the slow cooker to Warm and gently stir in the sour cream until smooth and creamy. Do not let the mixture boil after adding the sour cream. Meanwhile, cook the egg noodles according to the package directions. Drain well.

Spoon the beef stroganoff over the cooked egg noodles. Garnish with chopped parsley if desired and serve immediately.