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Beef Stroganoff Recipe

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This recipe for Beef Stroganoff, by , is from Cooking with Family, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Donna Stanley


2 lbs. beef chuck (cubed)
1 large onion, chopped (about 2 cups)
1 lb. white mushrooms (stems/pieces)
Coarse salt and ground pepper
2 T. cornstarch
1/2 cup sour cream
2 T. Dijon mustard
Cooked thin egg noodles, for serving
Chopped fresh dill, for garnish (optional)

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

In a 2-cup glass measuring cup, whisk cornstarch with 2 T. water. Ladle 1 cup cooking liquid from the crockpot into the measuring cup; whisk to combine.

Pour into a small saucepan, bring to a boil; cook until thickened, about 1 min.

With slow cooker turned off, stir in cornstarch mixture, then sour cream and mustard.

Prepare egg noodles according to directions on pkg.; drain.

Serve beef over prepared noodles; sprinkle with dill, if desired.




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