Slow Cooker Beef Stroganoff

Ingredients:

• 2 lbs beef stew meat or chuck roast, cut into 1-inch cubes
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 8 oz fresh mushrooms, sliced
• 3 cups beef broth (low sodium preferred)
• 2 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard (optional)
• 1 tsp paprika
• 1 tsp salt (or to taste)
• ½ tsp black pepper
• 2 tbsp cornstarch
• 2 tbsp water
• 1 cup sour cream
• 12 oz egg noodles, cooked separately
• 2 tbsp fresh parsley, chopped

Instructions:

1. Add beef, onion, garlic, and mushrooms to the slow cooker.
2. Pour in beef broth, Worcestershire sauce, Dijon mustard, paprika, salt, and pepper. Stir well.
3. Cover and cook:
4. Low: 6–7 hours
5. High: 4 hours
   until beef is tender.
6. Mix cornstarch with water to form a slurry. Stir into the slow cooker during the last 30 minutes of cooking to thicken.
7. Stir in sour cream just before serving.
8. Serve over cooked egg noodles and garnish with fresh parsley.