Ingredients:

  • 1 lb beef sirloin, thinly sliced
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 8 oz mushrooms, sliced (button or cremini)
  • 1 cup beef broth
  • 1 tsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • ½ cup sour cream
  • ½ cup all-purpose flour (optional for thickening)
  • Salt and black pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Prepare the Ingredients: Start by slicing the beef sirloin into thin strips against the grain. Chop the onion and mince the garlic. Clean and slice the mushrooms.
  2. Layer in Mini Crock Pot: In your mini crock pot, layer half of the onions at the bottom followed by half of the sliced mushrooms. Then add all of the sliced beef on top.
  3. Add Aromatics: Sprinkle in remaining onions and mushrooms over the beef. Add minced garlic.
  4. Mix Liquids: In a separate bowl, whisk together beef broth, Worcestershire sauce, Dijon mustard, salt, and pepper until well combined.
  5. Pour Over Meat: Pour this mixture evenly over everything in your crock pot.
  6. Set It Up: Cover with lid; set your mini crock pot to cook on low for about 4 hours or high for about 2 hours until meat is tender.
  7. Thicken Sauce (Optional): If you prefer a thicker sauce towards the end of cooking time: - Mix flour with a few tablespoons of sour cream to create a slurry. - Stir this slurry into your stroganoff during last 30 minutes of cooking before adding more sour cream later.
  8. Finish with Sour Cream: Once cooked through and tender, stir in sour cream just before serving for that creamy texture.
  9. Serve & Garnish: Taste for seasoning adjustments; serve hot garnished with freshly chopped parsley over rice or egg noodles!