Ingredients

• 2 pounds chuck beef, excess fat trimmed and cut into 1 inch pieces

• ¼ cup flour

• 1 ¼ teaspoon salt

• 1 teaspoon black pepper

• 1 ½ cups beef broth

• ½ large sweet onion, diced

• 2 teaspoons minced garlic

• 2 tablespoons Worcestershire sauce

• 1 tablespoon Dijon mustard

• 1 cup sour cream

• 12 ounces egg noodles

Steps

1. Lightly spray a 4 quart slow cooker with some cooking spray

2. Place the cut beef pieces into a large bowl

3. Add ¼ cup of flour, 1 ¼ teaspoons of salt, and 1 teaspoon of black pepper to the bowl

4. Toss until the beef is evenly coated in the flour and seasonings

5. Transfer the beef and any flour left in the bowl to the slow cooker

6. Add in the diced onion, 2 teaspoons of minced garlic, 1 ½ cups of beef broth, 2 tablespoons of Worcestershire sauce and 1 tablespoon Dijon mustard to the slow cooker

7. Gently stir to combine all the ingredients

8. Cover the slow cooker and cook until the beef is tender

   1. Cook on low for 7 to 9 hours or on high for 4 to 5 hours

9. 20 to 30 minutes before serving, slowly stir in 1 cup of sour cream into the stroganoff

10. In the meantime, cook the egg noodles according to the package directions

11. With the slow cooker now on warm, pour in 12 ounces of the cooked egg noodles and stir until fully coated in the sauce

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