BEEF STOGANOFF

From the kitchen of: Martha Stewart.com
Altered by Wendy Nelson 02-2009
Ingredients
Serves 8
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 noodles, for serving
Chopped fresh dill, for garnish (optional) or dried works good too.
Directions
3. In a 5- to 6-quart slow cooker, toss beef, and onion 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). Add cut mushroom the last two hours of cooking.
4. 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.

Serve with fresh green beans or peas or steamed carrots.

Note: I cook the noodles and add them to the stroganoff before serving. I like the noodles with the sauce. This is another summer meal I co-op with. I bought chuck cross ribs and they worked good, but I didn't have enough broth, so I added a can of beef broth to make my sauce. Also I cooked my meat first, then shredded it. My friend cut hers up first, she said it took a while, but that the chuck was a fatty cut of meat and so it was nice to remove a lot of the fat.