Classic Beef Stroganoff

Ingredients

• 2 pounds ground beef thick trimmed cut into thin slices ( ½ inch and 3 inches long)
• 2 cups onion chopped
• 1 pound mushrooms white trimmed halved quartered (or , if large)
• 1 pound mushrooms white trimmed halved quartered (or , if large)
• 1 serving coarse mustard 
• 2 tablespoons cornstarch 
• 0.5 cup cream sour reduced-fat
• 2 tablespoons dijon mustard 
• 1 serving egg noodles cooked for serving thin

Equipment

• sauce pan
• ladle
• whisk
• measuring cup
• slow cooker

Directions

1. In a 5- to 6-quart slow cooker, toss beef, onion, and mushrooms with 1 1/2 teaspoons coarse salt and 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.
3. 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.
4. Serve beef over noodles; sprinkle with dill, if desired.