Thursday, September 13, 2012

i pinned it then i [cooked] it

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

Beef Stroganoff
  • 2 pounds beef chuck, trimmed of fat & cut into thin slices 
  • (about 1/2 inch thick and 3 inches long)
  • 1 large onion, chopped (about 2 cups)
  • 1 pound sliced white mushrooms
  • kosher salt & ground pepper
  • 2 tablespoons cornstarch
  • 1/2 cup reduced-fat sour cream
  • 2 tablespoons Dijon mustard
  • i lb. Cooked egg noodles

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!


  1. I was just looking for a good stroganoff recipe!

  2. I have made a similar recipe, but never added the mustard, hmm, I'll bet that is tasty!

  3. Ultimate comfort food. Perfect for the fall and winter!