Get ready to be everyone’s hero!  Beef stroganoff is always a family favorite!  And crock pot beef stroganoff is even better.  The meat cooks slow and tender.

The hardest part of this meal is simply prepping the meat and mushrooms.  Plan ahead and do your chopping and trimming the night before, keeping the meat and mushrooms in a sealed bag in the fridge.

This was modified from Martha Stewart.  Thanks again for another simple, delicious recipe Martha!

Happy Cooking!

~ Gena

Ingredients:

• 2 pounds beef chuck, trimmed of excess fat and cut into thin slices.
• 1 large onion, chopped (about 2 cups)
• 1 pound white mushrooms, trimmed and halved (or quartered, if large)
• 1 1/2 t. sea salt **
  
• 1/2 t. fresh ground pepper **
• 2 tablespoons cornstarch
• 1/2 cup sour cream **
• 1/2 t. dijon mustard
• 1lb. egg noodles **
  
• fresh dill, for garnish (optional) **

**  Ingredients are used in other recipes from This Week’s Menu, starred to help in your planning. ( Noodle types may vary)

Directions:

•  Cook beef, salt, pepper, onion, and mushrooms in a crock pot on high for 4 hours or on low for 6-8 hours.
• About 15 minutes before serving time, cook noodles according to package directions.  Drain.
• In a glass measuring cup, whisk cornstarch with 2 tablespoons water and 1 cup cooking liquid.
• Pour into a small saucepan, and bring to a boil over med. heat. Whisk occasionally until thickened, about 1 minute.
• Turn slow cooker off and stir in cornstarch mixture.  Add sour cream and mustard and stir to combine.
• Serve over noodles. Sprinkle with dill, if desired.

Enjoy!