Set the 6-Quart Crock-Pot Express Crock Multi-Cooker to the Brown/Saute setting.
Season beef with salt and pepper. Heat olive oil in the Crock-Pot Express Crock. Add half of the beef and cook until browned, about 3 minutes, stirring often. Set aside and repeat with remaining beef (See Note 1).
Add the garlic, onion, mushrooms, paprika and optional cayenne powder. Sauté, stirring until onions are tender, about 3 minutes. Whisk in flour and cook for 1 minute more.
Stir in beef broth, Worcestershire and add the browned beef. Close lid and steam valve. Select Soup setting, be sure pressure is set to High, and set time for 12 minutes. When finished cooking, quick release pressure according to manufacturer’s directions.
Stir in egg noodles, close lid and steam valve. Select Soup setting, be sure pressure is set to High, and set time for 5 minutes. When finished cooking, quick release pressure according to manufacturer’s directions.
Remove lid and stir in the sour cream. Season with salt and pepper to taste. Serve immediately and sprinkle with parsley.
You want the beef to brown on all sides, and if too crowded the meat will steam, so work to brown in 2 batches. I often times will add Berbere spice along with black pepper. It's an Ethiopian spice blend; warm, very aromatic and a house favorite. This is for a little kick of heat. Either just black pepper and/or Berbere is completely optional.
<p>This recipe for Crock-Pot Express Beef Stroganoff was created by and is the propery of Kevin O'Leary, owner of Kevin is Cooking LLC. https://keviniscooking.com/crock-pot-express-crock-multi-cooker-beef-stroganoff/ </p>