Slow Cooker Beef Stroganoff

By Matt Fisher
Servings: Serves 6

Ingredients

• 1 top round steak (1-2 pounds)
• 1 chopped onion
• 2 tablespoons chopped parsley (optional?)
• 2 tablespoons Dijon mustard
• 1 teaspoon dried dill
• 8oz sliced mushrooms (about 2 cups)
• salt and pepper
• 3 cloves garlic, minced
• 1/3 cup flour
• 1 cup beef (or chicken?) broth
• 8oz cardon sour cream
• egg noodles

Preparation

Cut steak diagonally across grain into ¼ inch thick slices. Place steak, onion and all ingredients through garlic in the slow cooker and stir well.

Place flour in a small bowl; gradually whisk in broth until blended. Add broth mixture to slow cooker; stir well. Cover and cook on High for 1 hour.

Reduce heat to low and cook for 7 to 8 hours until steak is tender. Turn slow cooker off; remove lid.

Let stroganoff stand 10 minutes, then stir in sour cream. Serve over noodles.