1 Pound egg noodles or pappardelle
Butter
Salt, to taste
For the beef Stroganoff:
1 large sweet onion
2 cloves of garlic
Pound small whole mushrooms
Pound 1 1/2 stew beef or beef shoulder
Salt, to taste
Pepper, to taste
2 Cups beef stock
2 Tablespoons grainy mustard
1 Tablespoon Worcestershire sauce
Cup flour
1 bay leaf
4 Ounces sour cream or crème fraîche
For the noodles: Cook the noodles al dente per the manufacturer’s instructions. Drain the noodles and toss with a little butter and salt. For the beef stroganoff: Peel and slice the onion into thick slices. Peel and chop the garlic finely. Wash and trim the stems of the mushrooms. If they are large, cut them in half or quarters. Trim the meat of any fat and cut it into cubes 1/2- to 3/4-inch in size. Season the meat with salt and pepper. In a small bowl, whisk together the stock, mustard, and Worcestershire sauce. While whisking, slowly sprinkle the flour into the stock mixture. Whisk the flour and stock until all the flour is incorporated. Place the onion, garlic, meat, and mushrooms in the bowl of a 3 quart slow-cooker. Pour the stock mixture over the ingredients and add the bay leaf. Turn the heat of the slow-cooker to low and cook for about 7 hours. When the stroganoff is done cooking, using a ladle, scoop out about a cup of the liquid. Move the rest of the stroganoff to a serving dish. Whisk the sour cream into the liquid. When the sour cream is fully incorporated, return the liquid and sour cream to the stroganoff. Mix well. Serve hot, ladled over buttered noodles.