This Beef Stroganoff is a rich and delicious dish with the generous flavours of the beef, onions, mushrooms and the hint of subtle spices. To make it even better you could make a slury with the remaining broth and add sour cream and mustard, for a luxuriously creamy finish that you wouldn’t get from the slow cooker itself.
- 2 pounds beef chuck, trimmed of excess fat and sliced (about ½ inch thick and 3 inches long)
- 1 large onion, chopped
- 1 pound white mushrooms, trimmed and halved or quartered, if large
- Coarse salt and freshly ground pepper
- 2 tablespoons cornstarch
- 2 tablespoons boiling water
- ½ cup sour cream
- 2 tablespoons Dijon mustard
- Cooked egg noodles, for serving
- Chopped fresh dill, for serving
Preheat a 5-to 6-quart slow cooker.
Place beef, onion, mushrooms, 1½ teaspoons salt, and ¼ teaspoon pepper in the slow cooker; toss to combine. Cover and cook on low until meat is tender, about 8 hours (or on high for 6 hours).
In a heatproof measuring cup, whisk cornstarch with the water. Ladle 1 cup cooking liquid into measuring cup; whisk to combine. Pour into a small saucepan; bring to a boil. Cook until thick¬ened, about 1 minute. With slow cooker turned off, stir in cornstarch mixture, then sour cream and mustard. Serve beef over egg noodles and top with dill.