Slow Cooker Beef and Mushroom Stroganoff

Instructions

1. Preheat the slow cooker on high.
2. Peel and slice onion. Chop parsley. Cut beef into 1/2 inch wide strips.
3. Place two thirds of the flour in a large bowl with salt and pepper.
4. Dredge beef strips in flour mixture.
5. Heat oil in a large pan over medium high heat. Working in small batches, brown the beef on all sides, then transfer to the slow cooker.
6. Add onions, mushrooms, garlic, and thyme to the slow cooker with the beef and reduce heat to low.
7. Back in the pan on the stove, add the wine and broth and bring to a boil, gently scraping the bottom of the pan to incorporate any brown bits on the bottom.
8. Add Worcestershire sauce, and ground mustard while constantly stirring.
9. Sprinkle in remaining flour until sauce is blended and begins to thicken.
10. Pour sauce over ingredients in slow cooker and cook on low for 6-8 hours until the beef is extremely tender and an internal temperature of 145F is reached.
11. Remove thyme. Stir in yogurt or sour cream about 15 minutes before serving.
12. Serve garnished with parsley.