I am sure nobody flips out over beef stroganoff for dinner. But this recipe is so easy and tasty that you may do just that! I liked the little added zip by the Dijon mustard! 🙂
Prep Time: 30 minutes
Total Time :8 hours and 30 minutes (or 6 hours and 30 minutes on high)
-2 pounds beef chuck, trimmed of excess fat and cut into thin slices (about 1/2 inch think and 3 inches long)
-1 large onion, chopped (about 2 cups)
-1 pound white mushrooms, trimmed and halved (or quartered, if large)
-coarse salt and ground pepper
-2 tablespoons cornstarch
-1/2 cup reduced-fat sour cream
2 tablespoons Dijon mustard
cooked thin egg noodles, for serving
chopped fresh dill, for garnish (optional)
1) In a 5 to 6-quart slow cooker, toss beef, onion, and mushrooms with 1 1/2 teaspoons coarse salt and teaspoon pepper. Cover and cook on low unitl meat is tender, about 8 hours (or on high for 6 hours).
2) In a 2-cup glass measuring cup, whisk cornstarch with 2 tablespoons water. Ladle 1 cup cooking liquid into measuring cup; whisk to combine.
3) Pour into a small saucepan and bring to a boil; cook until thickened, about 1 minute. With slow cooker turned off, stir in cornstarch mixture, then sour cream and mustard. Serve beef over noodles, sprinkle with dill, if desired. Enjoy!
Cooking note: I cooked mine on high and found after only 3 hours, the meat was cooked and tender. So, please note that cooking times may vary with different slow cookers.