Slow Cooker Mushroom Stroganoff

In a large pan, melt the butter over medium heat. Add the onion and mushroom and gently cook for 5-10 minutes, until they are slightly softened and beginning to shrink in size, but are still not yet fully cooked. Transfer these to the slow cooker, and add the stock, ketchup, paprika and sliced garlic. Cook on high for 4 hours.

After 4 hours, stir in the sour cream and chopped parsley.

I liked my stroganoff as it was, but if you would like it to be thicker, just transfer it to a saucepan and simmer for 10 minutes before serving. This will allow it to reduce slightly.

Serve with pasta or rice.