Classic Beef Stroganoff

Name: Classic Beef Stroganoff
Prep time: 30 min
Total time: 8 min
Ingredients: 2 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; Chopped fresh dill, for garnish (optional)

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Prep Time: 30 minutes

Total: 8 hours, 30 minutes

Author : Martha Stewart

Ingredients

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2 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 pepper2 tablespoons cornstarch1/2 cup reduced-fat sour cream2 tablespoons Dijon mustardCooked thin egg noodles, for servingChopped fresh dill, for garnish (optional)

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Instructions

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Step 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).

Step 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.