This creamy recipe employs a couple of tricks: Searing the chopped rump roast adds color and flavor, while adding dill at the end brightens the dish with a fresh herbal aroma.

The Best Beef Stroganoff

Trim fat from meat, cut into large chunks and transfer to a large bowl. Season with salt and pepper. Add flour and toss to coat.

In a large skillet, heat oil over medium heat. Brown meat on all sides in hot oil. Place in a 3 1/2- or 4-quart slow cooker.

Add broth to skillet; bring to boiling, stirring constantly to scrape up any browned bits from bottom of skillet. Stir in garlic, paprika and, if desired, wine. Pour over meat in slow cooker.

Add mushrooms and onion to slow cooker. Cover and cook on LOW for 4 to 5 hours or until meat is tender. Using a slotted spoon, transfer meat mixture to a bowl; cover and keep warm.

Add sour cream and mustard to liquid in slow cooker. Cover and cook on LOW for 5 minutes. Pour sauce over meat mixture. Sprinkle with dill. Season to taste with salt and pepper. Serve with Hot Buttered Parmesan Noodles, if desired.