Ingredients

The following ingredients have 6 Servings
  • 2 lbs Sirloin tip roast cubed and trimmed of excess fat (or substitute stewing beef)
  • salt and pepper for seasoning
  • 2 tsps vegetable oil
  • 1 Tbsp butter
  • 1 large yellow onion (diced)
  • 4 cloves garlic (minced)
  • 1/3 cup flour
  • 3 Tbsp Dijon mustard
  • 2 cups beef broth
  • 1/2 cup sour cream
  • 1 tsp paprika
  • 1 lb mushrooms sliced
  • 3 Tbsps butter
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/2 tsp pepper

Instruction

  • Pat beef cubes dry and sprinkle with salt and pepper. Heat oil in frying pan large enough to sear in one layer (or work in batches).
  • Add beef and brown over medium high heat. About 4 minutes without stirring. Then flip the cubes and cook til browned.
  • Transfer beef to the slow cooker. Melt butter in the skillet, add onions and cook about 3 minutes. Add garlic and cook one more minute.
  • Sprinkle flour over the onions and garlic and stir to coat. Add the beef stock.
  • Transfer all to the slow cooker and cook on low 8 hours or high 5 hours.
  • Melt butter in large skillet. Add the mushrooms, garlic, salt and pepper. Cook over medium/high heat until liquid is released and mostly evaporated. Set aside until the last 40 minutes of beef cooking.
  • Add mushrooms, sour cream, Dijon mustard and paprika during last 40 minutes of cooking. Stir to mix well.
  • Serve over broad egg noodles or rice.
  • Variation: To cook in the oven transfer the beef mixture to a Dutch oven and cook covered at 350° for 2 hours. Add mushrooms, sour cream and paprika during last 30 minutes of cooking. Stir to mix well.
  • Variation: to cook on stovetop add beef mixture to Dutch oven. Cover and simmer on low/medium low for 1 1/2 to 2 hours. Stir occasionally. When beef is fall apart tender it is ready.