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

pin

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
• 
  

Directions

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!
-e