Slow Cooker Stroganoff

For best results use Certified Angus Beef^® brand

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

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.
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.
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.

No Nutritional Information Available

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