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Beef Shank Stroganoff 

3-4 beef shanks

2 tablespoons butter

2 (8 oz.) packages sliced mushrooms

1 large onion, sliced

4 cloves garlic, minced

½ cup all-purpose flour

5-6 cups beef broth or stock, divided

4 teaspoons Worcestershire sauce

2 teaspoons Dijon mustard

2 teaspoons paprika

1 bay leaf

Salt and pepper to taste

1 cup sour cream

1 bag cooked noodles, cooked according to package directions 

 

Season beef shanks with salt and pepper and add to a large slow cooker.  Add 4 cups beef broth or stock.  Cook on low 6 hours.  Remove shanks and let cool a few minutes.  Remove meat from the bones to a separate bowl, cover and refrigerate.  Pour beef stock in slow cooker into a large bowl, cover and refrigerate several hours.  Skim excess fat from beef stock.  When you are ready to put the stroganoff together, remove broth from refrigerator and warm slightly.  You should have about 4 cups of warmed stock.  

Melt 2 tablespoons butter in a large skillet or stock pot, add mushrooms, onions and garlic and cook until tender, about 8-10 minutes.  Sprinkle the flour over the cooked vegetables in the skillet and stir for 1 minute.  Now add the reserved beef broth from slow cooker, and the remaining 2 cups of beef broth,  Worcestershire sauce, Dijon mustard, paprika, bay leaf and season with salt and pepper.  Stir to combine and cook 25-30 minutes or until mixture thickens.  Add beef shank meat and stir.  Add sour cream and stir.  And, if mixture needs to be thickened, combine 2 teaspoons corn starch and 2 teaspoons water together and add to mixture, and cook another 15 minutes.  Serve over cooked noodles. 

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