New recipe to try:
In a 5- to 6-quart slow cooker, toss beef, onion, and mushrooms with 1 1/2 teaspoons coarse salt and teaspoon pepper. Add 2 cups water, and cover. Transfer to oven; cook until beef is tender, about 2 hours at 350.
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.
This was the old recipe and it turned out really bad. The meat was half-way between normal cooked and slow cooked so it was a really creepy gross texture.
INGREDIENTS:
2 pounds beef chuck roast
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 ounces butter
1 yellow onion
4 tablespoons all-purpose flour
1 (10.5 ounce) can condensed beef
broth
1 teaspoon prepared mustard
1 (6 ounce) can sliced mushrooms,
drained
1/3 cup sour cream
1/3 cup white wine
salt to taste
ground black pepper to taste
DIRECTIONS:
1. Remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. Season with 1/2 teaspoon of both salt and pepper.
2. In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips.
3. Stir the flour into the juices on the empty side of the pan. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard. Cover and simmer for 1 hour or until the meat is tender.
4. Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Heat briefly then salt and pepper to taste.
