Beef Stroganoff

• 1lb round top steak, trimmed and cut into 1/4-inch thick slices
• 1 cup chopped onion
• 2 tablespoons fresh parsley
• 2 tablespoons Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon dried dill
• 1/2 teaspoon black pepper
• 8oz sliced mushrooms (about 2 cups)
• 2 teaspoons Worcestershire sauce
• 3 cloves garlic, minced
• 1/3 cup flour
• 1 cup beef broth
• 2 tablespoons cream cheese
• 8oz sour cream

1. Place steak, onion, parsley, Dijon mustard, salt, dried dill, black pepper, sliced mushrooms, and garlic into the slow cooker. Stir well
2. In a small bowl combine flour, Worcestershir sauce, and broth, whisking until well blended.
3. Add broth mixture to slow cooker, then stir well.
4. Cover with lid and cook on high heat for 1 hour, then reduce the heat to low and cook for another 7 to 8 hours or until steak is tender.
5. Before serving, stir in the cream cheese, and cook covered on high for another 10 minutes.
6. Stir in the sour cream, then serve over rice or egg noodles. Garnish with fresh dill or parsley