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Ingredients
1/4 Cup all purpose flour
1 Teaspoon salt
1/2 Teaspoon black pepper
2 Pounds stewing beef cut into 1" cubes
1 Tablespoon vegetable oil
2 Cups small button mushrooms or large mushrooms quartered
2 Onions, thinly sliced
1 1/2 Cups beef stock
3 Tablespoons Worcestershire sauce
3 Tablespoons tomato paste
2 Tablespoons paprika
1 1/2 Tablespoons Dijon mustard
1 Cup sour cream
Hot cooked egg noodles
Instructions
In a bowl or plastic bag, combine flour, salt, and pepper. In batches, add beef to seasoned flour and toss to coat. In a large non-stick skillet, heat oil over medium-high heat. Add beef in batches and cook for 5 to 7 minutes or until browned on all sides. With a slotted spoon, transfer beef to crockpot. Add mushrooms and onions.
In a 2 cup measure, combine beef stock, Worcestershire sauce, tomato paste, paprika, and mustard, mixing well, pour into crockpot, cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours, until bubbling. Stir in sour cream and serve over hot noodles.