Beef Stroganoff

I think I may have found the Holy Grail of Beef Stroganoff. Ok, maybe that’s a little over the top but I did find an AMAZING recipe. So amazing that husband took one bite and looked at me with love in his eyes that he reserves for date nights, amazing Christmas gifts, Finlandia vodka and planning a trip to Europe.

Martha Stewart has omitted any perceived past bad attitudes or alleged insider trading with just this recipe. Yes my friends, this recipe is that good. First off, it’s so easy. I have never made a Martha Stewart recipe that was so simple (simple syrup doesn’t count right now). The meat was tender. The veggies were cooked just enough. The sauce came together in a snap and was just the right amount of creamy.

There are a few things to be aware of though. The cornstarch mixture thickens really fast. Keep an eye on it and don’t turn your back. I was stunned at how fast it thickened up. Also, you are going to question whether or not to put Dijon mustard in this. It’s strange, I know, but do it. Two tablespoons is not too much, it’s divine!

I had a bag of spatzel in the pantry and decided to use that instead egg noodles. I will never use egg noodles with Beef Stroganoff again! The spazel was amazing! It cooked up just like any other pasta but it had a certain bulk to it that egg noodles will never have. I bought my spatzel at World Market. Trust me, try it.

Enjoy!

2 pounds beef chuck, trimmed of fat and cut into thin slices (½ in. thick and 3 in. long)

1 onion, chopped
1 pound white mushrooms, quartered
1 ½ tsp. coarse salt
1 tsp. pepper
2 T. cornstarch
2 T. water
½ c. sour cream
2 T. Dijon mustard
 
In a 5 to 6 quart slow cooker, toss beef, onion, mushrooms, salt and pepper. Cover and cook until the meat is tender, about eight hours on low or six hours on high.

In a small saucepan, whisk the cornstarch with the water. Ladle one cup of cooking liquid from the slow cooker into the sauce pan whisking to combine. Over medium heat bring the mixture to a boil and cook until thickened, about one minute. Stir cornstarch mixture into the beef mixture, and then stir in sour cream and mustard. Serve beef over noodles and sprinkle with fresh dill if desired.

Note from Martha - If you decide to use an oven instead of the slow cooker, preheat the oven to 350 degrees. 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 hours. Proceed to step 2.

Adapted from: http://www.marthastewart.com/336714/beef-stroganoff