Beef Stroganoff
1 lb top round
1 cup onion chopped
2 TBL parlsey
2 TBL dijon mustard
3/4 tsp salt
1/2 tsp dried dill
1/2 tsp pepper
2 cups sliced mushrooms
3 cloves garlic
1/3 cup flour
1 cup beef broth
8 oz sour cream
2 cups cooked egg noodles

Put all through garlic in the crockpot. Seperately wisk flour and broth and add to crock pot. Cook on high for 1 hour and reduce to low for 7 to 8 hours. Take lid off and let stand for 10 minutes. Add the sour cream. Serve over egg noodles.