Slow Cooker Beef Stroganoff

• 3 pounds beef tenderloin, sliced into 1/4 by 1 inch pieces
• 1 yellow onion, diced
• 1 garlic clove, minced
• 16 ounces cremini mushrooms, cleaned and sliced
• 1 tablespoon worcestershire sause
• 2 teaspoons kosher salt
• 1/4 teaspoon black pepper, freshly ground
• 1 teaspoon dried thyme
• 2 tablespoons cornstarch
• 1/2 cup beef broth
• 6 ounces cream cheese
• 3/4 cup sour cream
• 1/4 cup fresh parsley, chopped

1. Layer the ingredients in the slow cooker in the following order: Onions/garlic, mushrooms and beef.
2. In a small bowl, combine the broth, mustard, Worcestershire sauce, salt, pepper and thyme. Pour over the beef in the slow cooker. Cook on LOW for 7-8 hours or on HIGH for 4-5 hours.
3. About 20 minutes before it's done, add the beef broth/cornstarch mixture to the slow cooker and stir to combine. Cook until thickened.
4. Stir in the cream cheese until dissolved. Stir in the sour cream and chopped fresh parsley and heat through. Add salt, pepper and mustard to taste.

beef tenderloin, yellow onion, garlic, cremini mushrooms, worcestershire sause, kosher salt, black pepper, thyme, cornstarch, beef broth, cream cheese, sour cream, fresh parsley

Taken from www.epicurious.com/recipes/member/views/slow-cooker-beef-stroganoff-5880ef9b88a3b4292215a165 (may not work)