Slow Cooker Beef Stroganoff

There probably isn’t an easier beef stroganoff recipe in the world – at least not one that will turn out this amazing. The meat is so tender it almost melts in your mouth.

Ingredients:
• 3 pounds stew beef
• 1/2 cup all-purpose flour
• 3 tablespoons olive oil
• 3 tablespoons unsalted butter
• 1 large onion, chopped
• 1 1/2 pound mushrooms, sliced
• 4 cloves garlic, minced
• 1 1/2 cup beef stock
• 1/2 cup red wine
• 2 tablespoons Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 tablespoon paprika
• Salt
• Black pepper
• 4 ounces cream cheese, cut into chunks
• 1 cup sour cream

• Cooked egg noodles

Instructions:
Toss beef in a large bowl, with salt, pepper and flour until well coated. Heat vegetable oil in skillet over medium-high heat, add the meat to brown in batches. Transfer to 6 slow cooker, along with any flour that remains in the bowl.
Deglaze skillet with the beef stock and port, making sure to scrape up all of the browned bits of meat from the bottom of the skillet. Next add the Dijon mustard and Worcestershire. Pour into the slow cooker.
In same skillet add butter, sauté onions, mushrooms, and garlic until softened. Place in the slow cooker. Add the paprika, and salt and pepper to the slow cooker. Stir, cover and cook on low for 6 to 8 hours, or high 4 to 5 hours.
When there is 20 minutes left on the cooking time, add the cream cheese and replace the lid to allow it to melt. Stir cream cheese into the sauce and then the sour cream. Replace lid and cook on low for a few more minutes until heated through.
Serve over cooked egg noodles.