Instructions

Plus crockpot in and turn to High heat.

Cut all the meat into smaller strips (cut across the grain).  In a large bowl, combine 1 cup of flour with S&P.  Dredge the meat in the flour.

Stew Meat

Heat a large cast iron skillet or sauté pan on the stove, over medium-high heat.  Once the pan is hot, add 1 tablespoon of oil.  Add the meat in batches and heat through to sear the meat, about 2-3 minutes (add more oil to pan for each batch of meat you are sautéing and allow the oil to get hot).  Spray crockpot so the Stroganoff doesn’t stick.  Transfer the meat to the crockpot.  Repeat until all the meat is seared and added to crockpot.

In a bowl, whisk together the beef stock, Dijon mustard, Worcestershire Sauce, S&P then add the mixture to the crockpot and stir in with the meat.  Place the lid on the crockpot.

Clean pan & return it to the stove over medium-high heat.  Once the pan is hot again, add the butter.  Once the butter is melted, add 1 tablespoon of oil.  Add the onion, shallot, carrot and celery and cook for about 5 minutes.  Then add the the mushrooms and continue cooking until mushrooms start to get golden brown, about 5-8 minutes.  Season with S&P.  Add the garlic and cook for another minute.  Add the 3 tablespoons of flour and stir, cooking for another 2-3 minutes.  Then add the veggie (or chicken) broth and whole milk.  Stir and cook for another 3 minutes, until it gets bubbly and thick.   Transfer the cream of mushroom mixture to the crockpot, add the fresh parsley, stir and cover.

Cover the crockpot and cook:

• Cook on HIGH for approx. 4-5 hours
• OR
• Cook on LOW for approx. 7-8 hours.

Stir the sour cream and cream cheese into the Beef Stroganoff within the last 30-40 minutes of cooking.  Taste and adjust seasoning if needed.  Stir and cover.

Serve over a bed of Egg Noodles or Rice.  Garnish with the extra parsley.

Mangia! Enjoy!