Slow Cooker Beef Stroganoff
2 lbs stew meat
1 large yellow onion, diced
12 oz mushrooms
2 tbsp garlic, minced
1 1/2 cup beef stock
2 tbsp cognac
1 tbsp worcestershire sauce
2 tbsp whole grain mustard
4 tbsp fresh parsley, minced
4 tbsp fresh dill, minced
8 oz sour cream
4 tbsp butter
1 tbsp olive oil
3 tbsp flour
salt
pepper
cooked egg noodles
Heat large skillet on medium high heat. Add oil, when oil is starting to ripple, season beef with salt and pepper and add to pan. Brown in batches so they all cook in a single layer. As each batch is done, dump into crock pot. Point is not to cook through, only to sear the outside.
Once all meat is cooked and removed to crock pot, add onion and a little salt to skillet and saute until translucent (about 5 minutes). Add mushrooms, garlic and a little black pepper. Sauté until liquid is absorbed by mushrooms and mushrooms are golden brown (another 5 minutes or so). Add onion, mushrooms and garlic to beef in crock pot.
Mix together in a bowl beef stock, cognac, worcestershire sauce, mustard. Add salt and pepper to taste (and do taste it before you add it to the crock pot - making sure your broth tastes good is important). Add to crockpot along with half (2 tbsp) of each parsley and dill. Stir and cook on low for 6-8 hours.
30 minutes before serving:
Melt butter in microwave in a mug. Add flour to butter and stir forming a paste (roux). Stir paste into crockpot until well mixed and mixture starts to thicken.
15 minutes before serving:
Mix sour cream and remaining parsley and dill into crock put. Season with more salt and pepper to taste.
Serve over warm egg noodles.