Slow Cooker Beef Stroganoff

1 (1-pound) top round steak (1 inch thick), trimmed
1 cup chopped onion
2 Tbsp chopped fresh parsley
2 Tbsp Dijon mustard
3/4 tsp salt
1/2 tsp dried dill
1/2 tsp black pepper
8 oz (2 cups) mushrooms, sliced
3 garlic cloves, minced
1/3 cup all-purpose flour
1 cup beef broth
8 oz sour cream
2 cups hot cooked medium egg noodles (about 1 1/2 cups uncooked pasta)
Chopped fresh dill (optional)

1. Cut steak diagonally across grain into 3/4-inch slices.  Place steak and next 8 ingredients (all except sour cream, noodles and fresh dill) in a 3-quart slow cooker; stir well.
2. Lightly spoon flour into a dry measuring cup and level with a knife.  Place flour in a small bowl, and gradually add broth, stirring with a whisk until blended.  Add broth mixture to cooker and stir well.  Cover and cook on HIGH 1 hour.  Reduce heat to LOW, and cook 7 to 8 hours or until steak is tender.
3. Turn cooker off, remove lid.  Let stroganoff stand 10 minutes (this is important so as to prevent the sour cream from curdling).  Stir in sour cream.  Serve over noodles.  Sprinkle with chopped dill, if desired.

Source: "Cooking Light Slow Cooker"

Try #1 - March 19, 2013
This was really excellent.  Restaurant quality, in my opinion.  I think it's important not to substitute anything for the sour cream... I will sometimes substitute plain yogurt for sour cream in recipes, but the sour cream definitely makes this dish.  Everyone except silly William loved it.  Something I could definitely serve to guests... and super easy since it just goes in the crockpot!

Try #2 - May 1, 2013
William liked it this time!  Yay!