1640 Recipe – you can thank me later…

So, I tried a new recipe last week.  We’ll just go ahead and say that it totally kicked ass.  Here’s a link to Everyday Food online for the recipe.  (Off the top of my head, I’d say this was out of the December 2006 issue.)

I made the crockpot version of the recipe.  I was a total skeptic, but found this recipe really easy and totally yummy.

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 <!– material-desc-prep –>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. 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.

 

 
 
 

 

 
 
Note: To make in the oven: Preheat oven to 350°. Follow step 1, using a 5-quart Dutch oven or heavy pot with a tight-fitting lid instead of the slow cooker. Add 2 cups water, and cover. Transfer to oven; cook until beef is tender, about 2 1/2 hours. Proceed to step 2.