Beef Stroganoff
By Belinda
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Ingredients
- 2 lbs beef chuck trimmed of fat and cut into cubes
- 1 large onion, chopped (about 2 cups)
- 1 lb white mushrooms, trimmed and halved
- coarse salt and ground pepper
- 2 T cornstarch
- 1/2 cup reduced fat sour cream
- 2 T. Dijion Mustard
- cooked thin egg noodles, for serving
- chopped fresh dill, for garnish (optional)
Details
Servings 8
Preparation
Step 1
In a 5 to 6 quart slow cooker, toss beef, onion and mushrooms with 1 1/2 tsp coarse salt and 1/4 tsp pepper. Cover and cook on low until meat is tender, about 8 hours. (or on high for 6)
When cooking time is complete; In a 2 cup glass measuring cup, whish cornstarch with 2 T water. ladle 1 cup cooking liquid into measuring cup; whisk to combine. 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 and sprinkle with dill.
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