Crockpot Beef Stroganoff
Salt and Pepper, to season beef
5 tbsp flour, divided
8 oz baby bella Mushrooms, washed and dried
1 Onion, chopped
1 tsp garlic
2 cups Beef broth
1 tsp Ground mustard
2 Bay leaves
1 tbsp Worcestershire
¾ tsp rubbed sage
1 tsp thyme
½ tsp salt
12 oz Egg noodles
½ cup Sour cream
Season your meat with salt and pepper. Toss the meat in 3 tbsp of flour, then add the meat and flour to a crockpot.
Add the mushrooms, onion, garlic, beef broth, mustard, bay leaves, sage, thyme, salt, and Worcestershire sauce to the crockpot. Cook on HIGH for 4 hours.
After 4 hours, open the lid. In a small bowl, mix ¼ cup water with 2 tbsp of flour until flour is dissolved. Mix into the stroganoff mixture, put the lid back on, and continue cooking on HIGH for another 20 minutes.
Use this time to prepare the egg noodles according to package instructions.
When the 20 minutes are up, add sour cream into the beef mixture, slowly mixing.
Serve by topping egg noodles with stroganoff mixture. Enjoy!