Rich and Creamy Slow-Cooker Beef Stroganoff

seriouseats.com

debhintze

1 tablespoon (15ml) extra-virgin olive oil

3 ½ pounds (1.6Kg) beef chuck-eye roast, pulled apart at seems, trimmed, and cut into 2-inch pieces

Kosher salt and freshly ground black pepper

1 medium onion (8 ounces; 226g), finely chopped (about 1 cup)

3 medium cloves garlic, minced

1 cup (240) homemade beef stock or store bought low-sodium chicken broth

½ ounce dried porcini mushrooms, rinsed

1 tablespoon (15ml) Worcestershire sauce

1 tablespoon (15ml) prepared grainy mustard

1 teaspoon sherry vinegar or red wine vinegar

⅓ cup dry sherry

2 bay leaves

1 ½ tablespoons flour

½ cup (120ml) sour cream

12 ounce (340g) dried egg noodles

1 ½ tablespoons minced parsley

½ recipe easy roaste d mushrooms, optional

Directions at seriouseats.com

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