CrockPot Beef Stroganoff
Ingredients
1 Pound Beef Stew Meat
1 Cup Low Sodium Beef Broth
2 Tablespoons Worcestershire Sauce
8 Ounces Sliced Mushrooms
1 Medium Yellow Onion (diced)
2 Cloves Garlic (minced)
2 Teaspoons Kosher Salt
1 Teaspoon Freshly Ground Black Pepper
⅛ Teaspoon Dried Dill
1 Cup Sour Cream
2 Tablespoons Prepared Dijon Mustard
2 tsp cornstarch
Directions
In a 6 quart or larger slow cooker add beef stew meat, beef broth, Worcestershire sauce, mushrooms, onion, garlic, salt, pepper and dill. Stir to combine.
Cover and cook on LOW for 8 hours or on HIGH for 4 hours.
Remove lid from slow cooker and add sour cream and Dijon mustard and stir well to mix.
Next, sprinkle cornstarch on top of the sauce and allow 5-10 minutes to thicken.
Stir and serve over cooked egg noodles, rice or mashed potatoes.
