Beef Stroganoff

Serves 8
From Everyday Food

*2 lb. beef chuck, trimmed and cut into slices 1/2 in. thick and 3 in. long
*1 medium onion, chopped
*1 lb. white mushrooms, trimmed and halved
*salt and pepper
*2 tbsp cornstarch
*1/2 reduced-fat sour cream
*2 tbsp Dijon mustard
*cooked egg noodles, for serving
*fresh dill, chopped, for garnish

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

In a 2-cup glass measuring cup, whisk cornstarch with 2 tbsp water. Ladle one cup cooking liquid into measuring cup; whisk to combine. Pour into a small saucepan and bring to a boil; cook until thickened, about 1 minute. With slow cooker turned off, stir in corn starch mixture, then sour cream and mustard. Serve beef over noodles; sprinkle with dill.