Classic Beef Stroganoff
Prep these beef stroganoff ingredients, cover the pot, and go! Simmering and braising beef stroganoff for a long time at a low temperature yields extra-intense flavor with little effort. The method is super convenient; whether you use a slow cooker or the oven for your beef stroganoff, you won't have to tend to the pot.
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Cook Time:
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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 noodle, for serving | |
| chopped fresh dill, for garnish (optional) |
Directions:
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).
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. Watch: How to Chop Herbs
Source: marthastewart.com
