Best ever Beef stroganoff

Slow cooker beef stroganoff Absolutely delicious. Everything gets simmered in the slow cooker. The beef melts in your mouth and the stroganoff sauce will be nicer than you've had anywhere. Guaranteed you're gonna want to make this recipe over and over again. One sliced chopped onion, bottom of the slow cooker. I'm gonna add about a pound, a pound and a half of beef pieces. That was from a roast that I had got when it was on offer, chopped it up and thought I'd put it in the freezer. Defrosted it and then in top. 8 ounces of sliced mushrooms. Into the jug, 250 mils of just boiled water. Add two or three beef stock cubes to the boiled water. A tablespoon of Dijon mustard. A tablespoon of tomato puree as well. A tablespoon of Worcestershire sauce. A teaspoon of smoked paprika. About a teaspoon of ground black pepper. And a tablespoon of plain all-purpose flour. Get that all whisked up. Pour over the top of the beef and veg. Put tin foil over the top, then the lid. Put that on high for about three or four hours until your beef is really lovely and tender. When your beef is nice and tender, stir in 150 mils of sour cream. And a small handful of fresh parsley. I add a few sliced mushrooms at this stage too. And pop that back on to your slow cooker with no lid on it. The reason I do that is because it gives you the whiteness of some mushrooms and the crunch off them. And the ones at the beginning give you the flavor of the mushrooms in the sauce. So you're getting the best of both. Get that stirred up. Pop that back on your slow cooker uncovered for about 15 or so minutes until you have your rice or your potatoes or whatever you're serving it with ready. Super easy to make and completely delicious.