this recipe was so yummy.
my family licked their plates.
the mustard adds some extra zing.
i cut down on calories by substituting
the sour cream for reduced fat sour cream
In a 5- to 6-quart slow cooker, toss beef, onion,
& mushrooms, 1 1/2 tsp. coarse salt & 1 tsp. pepper
Cover, & cook on low until meat is tender,
about 8 hours (or on high for 6 hours).
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, & 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.
a perfect meal, for a chilly fall evening!