Slow Cooker Beef Stroganoff

• servings: 4 servings
• active time: 20 minutes
• total time: 2 hours 20 minutes

Ingredients

1 tbsp. canola oil

1 lb. sirloin, thinly sliced

Kosher salt and freshly ground black pepper

1 medium yellow onion, chopped

3 tbsp. all-purpose flour

4 tbsp. (1/2 stick) unsalted butter

1 lb. mushrooms, sliced

1/2 c. chicken stock

2 tbsp. dry vermouth

1/2 c. sour cream

2 tbsp. Dijon mustard

1 tbsp. Worcestershire sauce

12 oz. egg noodles, cooked according to package directions

Chopped fresh flat-leaf parsley, for garnish

Directions

Heat oil in a 5 to 7 quart slow cooker using sauté function or in a large skillet over medium-high heat. Season sirloin with salt and pepper. Cook, turning occasionally, until browned on all sides, 4 to 5 minutes.

Add onions and cook, stirring occasionally, until softened, 2 to 3 minutes. Sprinkle with flour and cook, stirring, 30 seconds. Add butter and mushrooms. Cook, stirring occasionally, until mushrooms just begin to steam, 1 to 2 minutes. If necessary, transfer ingredients to slow cooker. Stir in stock. Cook until beef is tender 2 to 3 hours on high and 4 to 6 hours on low.