Beef Stroganoff

Name: Beef Stroganoff
Ingredients: pounds beef chuck, trimmed of excess fat and cut into thin slices (about 1/2 inch thick 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

8 ingredients

1 steps

Ingredients

pounds beef chuck, trimmed of excess fat and cut into thin slices (about 1/2 inch thick 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

Directions

1

{"0":"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 until meat is tender, about 8 hours (or on high for 6 hours).","2":"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. 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."}