Beef Stroganoff for Crock Pot

an adapted recipe by Gord Latta

• 4 lbs sirloin steak, cut into thin strips
• 2 medium onions, sliced thin and coarse chop
• 1 lb mushrooms, thick sliced
• 1/4 lb butter
• 3/4 cup beef broth
• 1/4 cup brandy
• 2 Tbsp Dijon mustard
• 1 cup sour cream
• 2 Tbsp chopped dill
• 2 Tbsp paprika
• 1 bay leaf
• salt & pepper

Saute onions in butter to transparent or slightly brown. Remove from pan and set aside. Add more butter to pan and saute mushrooms, until all liquid is cooked off. In another large heavy-bottom fry pan or wok, brown beef strips in butter (mixed with some vegetable or peanut oil, it keeps the butter from burning too quickly) on med. high heat in batches, and put into crock pot. Add onions and mushrooms to crock pot. Deglaze pan with brandy, add broth, Dijon, paprika, bay leaf, and a little dill, scrape up brown bits and pour into crock pot, mix and season. Set to slow cook. An hour or two before serving, add cream and rest of dill and stir in well. Time for a crock pot is very forgiving so cooking time is up to you. For best results cook for 8 hours, plus some extra time to heat the cream.
Serve over Fettuccini or Broad egg noodles.