Slow Cooker Beef Stroganoff with Mushrooms

By maxwells4

Very good and EASY! Inexpensive cut of meat made delicious. Didn;t use the amount of butter that was called for. Sour cream may be added to dry sherry and Worcestershire sauce.

Ingredients

• 3 lb chuck steak or round steak, cut crosswise into strips about 1/2 inch wide
• 3 T flour plus 2 T
• Salt and freshly ground pepper
• 12 T unsalted butter, divided
• 3 T olive oil
• 1 yellow onion, thinly sliced
• 2 garlic cloves, minced
• 1 cup red wine, such as Cabernet
• 2 cups beef broth
• 2 sprigs fresh thyme
• 1 1/2 lbs baby portobello or cremini mushrooms, cut up ot sliced
• 1/4 cup dry sherry
• 2 T Worcestershire sauce
• 1 1/2 tsp dry mustard
• 2 T fresh flat leaf parsley, minced
• Egg noodles

Preparation

Step 1

In a bowl, stir together the 3 T flour, 1 tsp salt and 1/2 tsp pepper. In a large frying pan over medium-high heat melt 6 T of the butter with 2 T olive oil. working in batches, roll the steak strips in the seasoned four and cook, turning occasionally, until browned on all sides about 5 minutes. Remove from the pan and set aside.

Add the onion to the pan and saute over medium-high heat until tender, 3-4 minutes. Add the garlic and saute for about 30 seconds. Add the wine and broth and bring to a boil, stirring and scraping up the browned bits on the pan bottom with a wooden spoon.

Transfer the steak and any accumulated juices to a sloe cooker. Pour the broth mixture over the steak and add the thyme. Cover and cook until the steak is tender, 3 hours on the high heat setting or 6 hours on the low heat setting. In a large skillet over high heat, melt the remaining 6 T butter with the remaing 1 T olive oil. Add the mushrooms and saute until the begin to brown, about 4 minutes. Season with salt and pepper. Add the mushrooms to the steak. In a bowl, stir together the sherry and Worcestershire sauce. Stirring constantly, sprinkle in the remaining 2 T flour and the dry mustard until thoroughly blended. Add to the mushroom /steak mixture. Cover and cook until sauce has thicken, about 5 minutes.

Cook noodles according to package details. Place in large bowl, pour mushroom/steak mixture over noodles. Serve immediately.