Sloooooow Cooker Stroganoff

You know what the best smell in the world is?

No, not Office Max or new leather...

Beef slowly cooking in warm seasoned liquid for 10 hours.

Ooooo yeeeeeeah.

This lovely aroma only graces the presence of modern day homes once in a blue moon, but with the ingenious invention of the slow cooker, heaven just got a little closer.

In keeping with the theme of receiving awesome cooking gadgets for Christmas (see previous cake-wich post), I just HAD to post a meal that I made in my brand new Crock-pot.

One of the top five favorite meals of my childhood is my mom's beef stroganoff. Aside from a blanket or my fuzzy kitty, it's probably the next thing I'd want to snuggle up closely to.

If you own a slow cooker, you should definitely try out this dish.

Beef Stroganoff Recipe:

• 1-2lbs London broil beef, cut thinly
• 1/4 cup all-purpose flour
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp cayenne pepper
• 1 large yellow onion, diced or thinly sliced
• 4 oz. mushrooms, thinly sliced
• 1 1/2 cup beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp brown mustard
• 1 cup sour cream
• 12 oz. egg noodles, cooked and drained
• Fresh parsley for garnish
  

Dredge the beef strips in the flour and seasoning mixture. Place coated strips in the slow cooker and add onions, mushrooms, beef broth, Worcestershire sauce and mustard. Cover with lid and cook on low for 8 to 10 hours. Add the sour cream, stir to combine well and cook for another 5 minutes. Spoon over cooked egg noodles and garnish with parsley.
It really, really doesn't get much better than this.