2 lbs top sirloin cut into thin strips then 2” pieces

1 teaspoon salt

1/2 teaspoon pepper

1 large onion, chopped

4-6 garlic cloves, minced

10 oz. cremini mushrooms, sliced

4 oz. brick-style cream cheese, very soft (full fat is less likely to curdle)

1/2 cup sour cream, room temperature (full fat is less likely to curdle)

16 oz. egg noodles (or more if you love noodles)

BEEF GRAVY BROTH

4 cups beef broth

1/2 cup + 2 tablespoons all-purpose flour

1 tablespoon ketchup

1 tablespoon Worcestershire sauce

1 tablespoon beef bouillon (powder or base)

1 1/2 teaspoons Dijon mustard

1 tsp EACH sugar, dried parsley, paprika

1/2 teaspoon dried oregano

1/4 tsp EACH dried thyme, red pepper flakes

While the meat is still on the cutting board, toss it with 1 teaspoon salt and ½ teaspoon pepper. Add meat, onions, and garlic to a lightly greased slow cooker. You can add mushrooms now for softer mushrooms or halfway through cooking for firmer mushrooms (I add mine halfway through).

Whisk all of the cold Beef Gravy Broth ingredients together in a medium saucepan off-heat until the flour is mostly dissolved. Bring to a boil then reduce to a simmer until thickened to the consistency of thick gravy. It may seem extra thick but will thin as moisture is released from the mushrooms, onions, and meat. Add to slow cooker and stir until evenly combined.

Cook on HIGH for 3-5 hours or on LOW for 7-9 hours. Beef is ready when it is melted in your mouth tender. Once tender, stir in cream cheese until melted followed by sour cream until combined.

Serve with egg noodles and additional sour cream, salt, and pepper if desired. Thin with milk for a thinner sauce if desired.