Slow Cooker Stroganoff

Serves 6 – 8

Ingredients:

• 2 1/2 pounds Certified Angus Beef ^® top round steak, cut in 1-1 1/2-inch cubes
• 1 tablespoon coarse kosher salt
• 2 teaspoons freshly cracked black pepper
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 large shallots, peeled and finely chopped
• 8 ounces fresh baby bella (cremini) or button mushrooms, quartered
• 2 tablespoons Hungarian paprika
• 2 tablespoons Dijon mustard
• 1 1/2 cups beef stock
• 1 cup light sour cream
• 3 tablespoons flour
• 1 pound egg noodles
• 1/4 cup chopped fresh flat leaf Italian parsley

Instructions:

1. Pat beef dry and season evenly with salt and pepper. Heat large sauté pan over medium-high heat; add oil to coat pan. Sear cubes in batches in a single layer, developing a good browned crust on a least two sides, about 2 minutes per side. Transfer beef to slow cooker.
2. Add butter, shallots and mushrooms to pan, stirring and scraping the browned bits from the bottom of the pan. Cook 5-8 minutes until water from mushrooms evaporates. Stir in paprika, mustard and stock and transfer to slow cooker; cover and cook on low for 5 hours.
3. In a small mixing bowl, whisk together sour cream and flour. Stir into cooker; cover and simmer an additional 30 minutes. Cook noodles according to package directions and drain. Stir noodles into stroganoff and serve, garnishing with parsley.

Recipe courtesy of Certified Angus Beef^®