Beef Stroganoff in a Slow Cooker

Ingredients:

• 700 g of beef shoulder blade
• 2 tbsp. flour
• 1 tsp sweet paprika
• 1 teaspoon dried thyme
• 1 onion, chopped
• 2 cloves garlic, crushed
• 220 g of thinly sliced ​​champignons
• 1 and 1/4 cups mushroom or vegetable broth
• 350 g whole grain egg noodles
• 1 tbsp unsalted butter
• 3/4 cup sour cream
• Chopped fresh parsley, for sprinkling

Preparation:

1. Trim excess fat from the beef, then cut the meat into quarters. Transfer to a 6-quart slow cooker and toss with flour, paprika, thyme, 1/2 teaspoon salt, and a few grinds of black pepper. Add the onion, garlic, mushrooms, and broth. Cover and cook over low heat until the beef is tender, 7 to 8 hours.
2. Skim off excess fat from the surface of the liquid. Shred the beef with two forks into bite-sized pieces and keep warm.
3. Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package directions. Drain and return the noodles to the pot, tossing with butter.
4. Divide the noodles among bowls. Add sour cream to the slow cooker and stir. Arrange the beef stroganoff on top and sprinkle with parsley.