Crockpot Beef stroganoff

1-1/2  lb.		beef sirloin tip, cut into 1" cubes
1/2  cup		onion, chopped
3		cloves garlic,s minced
8  ounces		mushrooms, sliced
1  teaspoon		dried marjoram leaves
1/2  teaspoon		salt
1  teaspoon		thyme
1/8  teaspoon		pepper
1  teaspoon		bay leaf
1-1/2  cups		beef broth
1/2  cup		red wine
2  tablespoons		Worcestershire sauce
8  ounces		carton sour cream
2  tablespoons		mustard
1/4  cup		flour
1/4  cup		water

Tip: Click on the ingredient links to learn the nutritional information for all the Crockpot Beef stroganoff ingredients. The serving size for any ingredient in Crockpot Beef stroganoff may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Combine everything except sour cream, mustard, flour, and water in a 3-1/2 quart slow cooker. Cook on low heat for 8-10 hours (high for 4-5 hours). Remove and discard bay leaf.
Combine sour cream, mustard, flour, and water in medium bowl and mix well, using a whisk. Add 1 cup of the hot liquid from the crockpot to the sour cream mixture and stir until combined. Return this mixture to the crockpot and stir well. Cover crockpot and cook on high for 20-30 minutes until thickened and bubbly. Taste it; you may want to add more salt, pepper, marjoram, or thyme. Serve over hot cooked egg noodles.

If you have a new hotter cooking crockpot, check the beef at 6 hours on low.