Beef Stroganoff Recipe

On cutting board, trim fat from steak. Cut steak diagonally about 1/4-inch thick. Place steak, mushrooms, onion, parsley flakes, mustard, salt, dill, pepper and garlic in a 3-quart electric slow cooker; stir well. Place flour in a small bowl; slowly add broth, using a wire whisk to stir until blended.

Add broth mixture to slow cooker and stir well. Cover slow cooker with lid; cook on high heat for one hour. Reduce heat to low setting and cook 7 to 8 hours or until steak is tender.

Turn slow cooker off, remove lid carefully and let stand for 10 minutes. Stir in sour cream. Meanwhile, bring water to boil in a medium saucepan. Cook noodles per package directions; drain. Serve stroganoff over cooked noodles.