Yes, another Beef Stroganoff for the crock pot. We do eat other dishes, honest!I didn't get a picture of this dish. Most nights lately I feel lucky if I can get dinner on the table by 6 or 6:30. Life with the baby is good and normal as far as babies go. What is not normal in our lives at this point is how little we see of our daddy. (I always love having extra help with the kids while I am cooking...a grown-ups help that is!) Because it takes me so long to prepare and cook dinner with one hand while trying to keep my composure during the chaos with kids running, playing, or hanging out under my feet crying that they are hungry I am grateful to have recipes like this one for the crock pot my sister-in-law Echo gave me. It earned 5 stars at her house. Jack and I really liked it, the boys ate it but didn't love the sauce. It all worked out great because I am off dairy for Daisy right now so I kept the sauce separate to we could add it to our liking. (I had to snitch one bite so I would know how a complete bite would taste. ;-))
This makes a huge roast so I use the shredded leftover beef )because the sauce wasn't mixed in to make my easy beef pot pie-1 for dinner and 1 for freezer. I thought about beef enchiladas too but the cheese took it off the list for now.
2 lbs Beef chuck roast, trimmed of excess fat and cut into thin slices (about 1/2 inch think and 3 inches long) [I just put the roast in whole and mine was about 3 1/2 lbs)
1 Large onion, chopped (about 2 cups)
1 lb White mushrooms, trimmed and halfed. Quarter if they are large [I used 8 oz package]
Course salt and black pepper
2 Tablespoons cornstarch
1/2 cup reduced-fat sour cream
2 Tablespoons Dijon mustard
Cooked thin Egg noodles
Chopped fresh dill, for garnish, (optional) [I didn't use]
In 5-to-6 quart slow cooker, toss beef, onion, and mushrooms with 1 1/2 teaspoons course salt, and 1/4 teaspoon pepper. Cover and cook on low until meat is tender, about 8 hours on low or 6 hours on high.
In a 2-cup glass measuring cup, whisk cornstarch with 2 Tablespoons water. Ladle 1 cup liquid that has cooked off your beef 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 just mixed the sauce all in my small sauce pan so we could serve it separately. It reminds me a little of a hollandaise sauce in its flavor.)
If you prefer you can make this in the OVEN: Preheat oven to 350. Follow steps for the crock pot using a 5-quart oven or heavy pot with a tight-fitting lid instead of slow cooker. Add 2 cups water, and cover. Transfer to oven; cook until beef is tender, about 2 1/2 hours. Proceed with the sauce instructions as listed above.