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

Title: Slow-Cooker Beef Stroganoff
Categories: Beef, Vegetables, Pasta, Dairy, Herbs
Yield: 7 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 (8 oz) 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 vineger
- mixed w/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 Minced parsley
1/2 Recipe E-Z roasted mushrooms
- opt

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 teaspoon salt,
and 1/2 teaspoon 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 saucepot, 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.

By Jennifer Olvera

Makes: 6 to 8 servings

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

Uncle Dirty Dave's Kitchen

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