Classic Slow-Cooked Beef Stroganoff with Mushrooms & Sour Cream

In a slow cooker, combine the beef stew meat, onion, garlic, and cremini mushrooms.

Sprinkle the flour over the mixture, ensuring all ingredients are coated.

In a separate bowl, mix together the beef broth, sour cream, Dijon mustard, and paprika until combined.

Pour the mixture into the slow cooker, covering the beef and vegetables.

Season with salt and pepper according to your taste preference.

Cover the slow cooker and on low heat for 6-8 hours or until tender.

Meanwhile, cook the egg noodles according to the package instructions, then drain and set aside.

Serve the slow-cooked beef stroganoff over a bed of egg noodles.

Garnish with fresh parsley for added freshness.

Enjoy this delicious and comforting meal!