Thursday, November 15, 2012
1 1/2 pound beef stew meat or steak cubed and trimmed
1 cup chopped onion
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1 (8-ounce) package sliced mushrooms (about 2 cups)
3 garlic cloves, minced
1 cup beef broth - low sodium
2 tablespoons cornstarch
1/2 cup half -n- half
1/2 cup sour cream
salt and pepper to taste
Serve over cooked egg noodles
1. Place steak, onion, dijon, Worcestershire sauce, mushrooms, garlic and beef broth in slow cooker; stir well. Cook on low for 8 hours or until steak is tender.
2. Place cornstarch in a small bowl; gradually add half-n-half, stirring with a whisk until blended. Add mixture to slow cooker; stir well. Cook on high-heat setting 30 mins until sauce starts to thicken. Turn off slow cooker and stir in sour cream. Serve stroganoff over noodles.
Sometimes I will cut into strips like I did in photo - other times I will do cubes. London Broil is my favorite to use in beef stroganoff. If sauce isn't saucy enough or too thick, just add more beef broth or some water.