Beef Stroganoff

By Belinda

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)

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.