# What you'll need:
→ Meat and Dairy
01 - 900 grams (2 pounds) beef stew meat, cut into 2.5 cm (1 inch) cubes
02 - 1 cup sour cream
→ Vegetables
03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
05 - 225 grams (8 ounces) fresh mushrooms, sliced
→ Sauce & Seasoning
06 - 2 cups beef stock
07 - 2 tablespoons Worcestershire sauce
08 - 1 tablespoon Dijon mustard
09 - 1 teaspoon salt
10 - 0.5 teaspoon freshly ground black pepper
→ Thickener
11 - 3 tablespoons cornstarch
12 - 3 tablespoons cold water
→ Pasta (for serving)
13 - 340 grams (12 ounces) egg noodles, cooked and drained
# Method:
01 - Arrange beef cubes in an even layer in the bottom of the slow cooker.
02 - Scatter chopped onion, minced garlic, and sliced mushrooms over the beef.
03 - Whisk together beef stock, Worcestershire sauce, Dijon mustard, salt, and black pepper in a bowl, then pour mixture over ingredients in the slow cooker.
04 - Cover and cook on low heat for 8 hours or until beef is tender.
05 - In a small bowl, blend cornstarch with cold water until smooth. Stir mixture into the slow cooker, cover, and cook on high for 15 minutes until sauce thickens.
06 - Fold sour cream gently into the beef mixture until combined and heated through; do not boil.
07 - Spoon stroganoff over cooked egg noodles and serve immediately.
