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
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).
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.