MMMMM----   Recipe via Meal-Master (tm) v8.06

      Title: Slow-Cooker Beef Stroganoff
 Categories: Beef, Vegetables, Pasta, Dairy, Herbs
      Yield: 6 Servings

      1 tb Extra-virgin olive oil
  3 1/2 lb Chuck-eye roast; trimmed,
           - cut in 2" pieces
           Salt & fresh ground pepper
      1 md Onion; fine chopped
      3 cl Garlic; minced
      1 c  Homemade beef stock
    1/2 oz Dried porcini mushrooms; rinsed
      1 tb Worcestershire sauce
      1 tb Prepared grainy mustard
      1 ts Sherry or red wine vinegar
    1/3 c  Dry sherry or cider vinegar
           - mixed with water (50/50)
      2    Bay leaves
  1 1/2 tb A-P flour
    1/2 c  Sour cream
     12 oz Dried egg noodles *
  1 1/2 tb Parsley; minced
    1/2    Recipe E-Z roasted mushrooms
           - (optional)

  * Or use fresh home made egg noodles. - UDD

  Blot meat dry with paper towels and season meat generously with
  salt and pepper. In a large skillet, heat oil over high heat until
  just smoking. Add half of the meat and cook until browned all over,
  flipping occasionally, 6 to 8 minutes. Transfer seared meat and
  remaining unseared eat to a slow cooker and stir in onion, garlic,
  broth, porcini mushrooms, Worcestershire, mustard, vinegar, sherry,
  bay leaves, 1/2 ts salt, and 1/2 ts pepper until well combined.
  Cover and cook on low until meat if fall-apart-tender, 8 to
  10 hours.

  Once meat is cooked, use a slotted spoon to transfer to a bowl. Use
  2 forks to shred meat into chunks, removing and discarding any
  fatty parts. Season to taste with salt and pepper if needed. Cover
  to keep warm.

  Pour the remaining liquid in the slow cooker into a medium saucepan
  over medium-high heat and bring to a simmer. Slowly whisk in flour,
  taking care there are no lumps. Whisk in sour cream and simmer
  until the sauce thickens, 3 to 4 minutes. Season to taste with salt
  and pepper.

  In a large sauce pot, bring water to a boil over high heat. Add
  noodles and cook until tender according to package directions.
  Drain and divide into individual serving bowls. Top with meat and
  spoon finished sauce on top. Garnish with parsley and serve.

  Make-Ahead And Storage:

  The shredded meat and prepared sauce can be refrigerated together
  in an airtight container for up to 5 days.

  Recipe by Jennifer Olvera

  Recipe FROM: https://www.seriouseats.com

  Uncle Dirty Dave's Kitchen

MMMMM