We had this tonight & I thought it was very good & really easy!

Beef Stroganoff

Serves 8; Prep time: 30 minutes; Total time: 8 hours 30 minutes


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)

1. In the slow cooker: In a 5- to 6-quart slow cooker, toss beef, onion, and mushrooms with 1 1/2 teaspoons coarse salt and 1/4 teaspoon pepper. Cover, and cook on low until meat is tender, about 8 hours (or on high for 6 hours).

2. In a 2-cup glass measuring cup, whisk cornstarch with 2 tablespoons water. Ladle 1 cup cooking liquid into measuring cup; whisk to combine (*I added a little red wine to this mixture before heating). 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 (I didn't use the dill, since I didn't have any on hand).

From Martha Stewart's Everyday Food magazine.

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Erin, aka Quentinsmommy, mom to Quentin (1/03) and Ian (1/06)

Thanks for sharing. Sounds yummy. I'll try this later.