Ingredients:

  • 1.5 lbs beef sirloin, cut into thin strips
  • 1 medium onion, diced (about 1 cup)
  • 8 oz mushrooms, sliced
  • 3 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 1 cup beef broth
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried thyme
  • Salt and black pepper, to taste
  • 1 cup sour cream
  • 2 tablespoons all-purpose flour
  • 12 oz wide egg noodles or rice, cooked according to package instructions
  • Fresh parsley, chopped, for garnish (optional)

Instructions:

  1. Heat skillet over medium-high heat. Add a bit of oil. Season beef strips with salt and pepper. Sear in batches until browned on all sides. Transfer to slow cooker.
  2. In the same skillet, add onions, mushrooms, and garlic. Sauté until softened, about 5 minutes. Transfer vegetable mixture to the slow cooker with the beef.
  3. In the slow cooker, stir in Worcestershire sauce, beef broth, Dijon mustard, and thyme. Mix well. Season with additional salt and pepper, if needed.
  4. Cover and cook on low for 6-8 hours or on high for 3-4 hours until beef is tender.
  5. About 30 minutes before serving, in a bowl, whisk together sour cream and flour. Stir into the slow cooker and mix until combined. Cook for an additional 30 minutes on high, uncovered.
  6. Serve the beef stroganoff over cooked egg noodles or rice. Garnish with fresh parsley, if desired.