October 22, 2018
Main Dish, Soups/Stews, Beef,
Eastern European, Slow Cooker, No Eggs more
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"This is an easy and delicious recipe"
Preheat a pan on medium high and add the oil.
Pat dry the beef , sprinkle well with salt and pepper, then brown on all sides - add the beef to the slow cooker.
In the same hot pan, add the onions ( and a bit more oil if needed), cook until clear then add the garlic and cook for another minutes- add to the crockpot.
Add to the crockpot the mushrooms, Worcestershire, beef broth and dill weed.
Cook on high for 4 hours or until the beef is fork tender and soft .
In a small pan over medium, make a roux from the flour and butter, cook for 1-2 minutes and add to the crockpot.
Stir in the cream, dijon and sour cream - then cook for about 20 minutes more, stirring if needed.
Taste the sauce and add more salt and pepper if needed.
Serve over noodles.
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