Instructions:
1. Season beef: Pat beef dry, then sprinkle with salt and pepper.
2. Brown beef: Heat 1 tbsp oil in a large heavy-based pot or skillet over high heat. Add beef in a single layer and brown aggressively all over, about 4 minutes. Remove and repeat with remaining beef.
3. Saute onions and garlic: In the same pot, melt butter, then add onions and garlic. Cook until softened, about 3 minutes.
4. Make the sauce: Sprinkle flour over the onions and garlic, then cook for 2 minutes. Stir in Dijon mustard, then gradually pour in beef stock, stirring constantly until smooth.
5. Slow cook: Transfer beef and sauce to a slow cooker. Cover and cook on low for 6-8 hours or high for 3-4 hours, until beef is tender.
6. Saute mushrooms: In a skillet, melt butter over medium heat. Add mushrooms and garlic, then season with salt and pepper. Cook until mushrooms are golden brown and tender, about 5 minutes.
7. Finish and serve: Stir sour cream into the beef mixture in the slow cooker, then add sauteed mushrooms. Adjust seasoning if needed. Serve over pasta, wide egg noodles, or mashed potatoes. Garnish with chives and enjoy your delectable Slow Cooker Beef Stroganoff!
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