Ingredients:
1 large onion
8 oz. sliced mushrooms
2 tsp steak seasoning
2 1/2 lbs. thick cut top sirloin, round steak, or sirloin tip steak
5 Tbsp AP or instant flour, divided
1 container Knorr homestyle beef stock plus 1 cup water or 1 cup beef broth
3 Tbsp Worcestershire sauce
8 oz. sour cream or creme fraiche
1 Tbsp fresh Italian parsley
salt & black pepper
1/8 tsp ground nutmeg
1 lb. cooked medium egg noodles
Horseradish cream:
2/3 cup sour cream
1 tsp chopped fresh Italian parsley
1/2 tsp prepared horseradish
Instructions
1. Spray the inside of a 6 quart slow cooker with cooking spray. Arrange half of the sliced onion and mushrooms onto the bottom of the slow cooker, reserving a few onion slices for the top. Sprinkle lightly with steak seasoning.
2. Cut the steak into 1 inch cubes. Toss with 2 Tbsp flour and 2 tsp steak seasoning.
3. Arrange over the veggies.
4. Add reserved onion slices.
5. Dissolve 1 container of homestyle beef stock in 1 cup of warm water and pour over the meat. [tip: Alternatively use 1 cup of beef broth] Drizzle with Worcestershire sauce.
6. Cover and cook on low for 7 hours.
7. Uncover and stir. The meat should be fork tender. Increase the slow cooker to the high setting.
8. Whisk 3 Tbsp of flour into just enough water to allow it to fully dissolve. Stir into the beef. Adjust the seasonings, if needed. [salt & black pepper to your taste]
9. Cover and cook for an additional 30 minutes to 1 hour until thickened.
10. Just before serving, add 8 oz of sour cream and 1 Tbsp of chopped fresh Italian parsley along with the ground nutmeg. Stir until fully incorporated.
11. Serve over cooked egg noodles with a dollop of horseradish cream, if desired.