Slow-Cooker Beef Stroganoff – CJ Katz Cookbook

Ingredients

• ¼ cup flour
• 1 tsp salt
• ½ tsp ground black pepper
• Oil, for browning
• ½ cup red wine
• 1 onion, peeled, halved and cut into thin wedges
• 2 cups thickly sliced button mushrooms (4 slices per mushroom)
• 1 ½ cups beef broth
• 1 heaping tbsp Dijon mustard
• 2 tbsp Worcestershire sauce
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• ½ cup sour cream
• 1 large handful chopped fresh dill, about ¾ cup
• Chopped kosher kill pickles, for garnish
• 375 g package wide egg noodles
• 2 tbsp butter