Easy Crock Pot Stroganoff

• 2 lbs lean beef, cubed (I used a shoulder roast)
• 14 cup flour
• 1 12 teaspoons salt
• 12 teaspoon ground black pepper
• 3 tablespoons vegetable oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 8 ounces baby portabella mushrooms, sliced
• 1 cup beef broth
• 14 cup dry sherry (NOT the "cooking" type)
• 3 tablespoons tomato paste
• 2 tablespoons flour
• 8 ounces sour cream

1. Place cubed beef in a zipper lock bag and add 1/4 cup flour, salt and pepper.
2. Seal bag and shake well to coat all the meat pieces.
3. Heat about 2-3 tablespoons vegetable oil in a 12" skillet over medium-high.
4. When the oil is hot, add the coated meat.
5. Separate pieces and brown, stirring often to brown all sides of the pieces.
6. Remove meat to the bottom of a 3-4 quart crock pot.
7. In the same skillet, if needed, add 1 tablespoon oil before adding onions and mushrooms.
8. Saute onions and mushrooms until soft.
9. Add garlic and saute 1-2 minutes longer.
10. Remove mixture to the crock pot (no need to stir it into the meat).
11. Cover crock and refrigerate.
12. To the hot skillet add the beef broth, sherry and tomato paste.
13. Whisk until blended, scraping up browned bits.
14. Simmer 5 minutes until slightly thickened.
15. Pour into a small bowl.
16. Cover and refrigerate.
17. In the morning, remove covers from crock and sauce bowl.
18. Pour sauce over meat and vegetables in the crock (no need to stir).
19. Plug it in and cook on LOW heat 8-9 hours.
20. During the last hour, stir the stroganoff.
21. Whisk together the remaining flour and sour cream.
22. Stir into the stroganoff, blending thoroughly.
23. Simmer, covered 30-45 minutes.
24. Serve over buttered egg noodles (my favorite!)
25. or rice.

lean beef, flour, salt, ground black pepper, vegetable oil, onion, garlic, baby portabella mushrooms, beef broth, sherry, tomato paste, flour, sour cream

Taken from www.food.com/recipe/easy-crock-pot-stroganoff-381663 (may not work)