Ingredients
2 lbs beef chuck (1/2 inch thick)
1 large onion (2 cups chopped)
1 lb white mushrooms
coarse salt and ground pepper
2 tbsp corn starch
1/2 cup sour cream
2 tbsp dijon
egg noodles
fresh dill
Preparation
toss beef, onion, and mushrooms with 1 1/2 tsp salt and 1/4 tsp pepper. Cover and cook on low for 8 hrs (high 6 hrs).
Mix cornstarch and 2 tbsp water in a cup. Whisk in 1 cup cooking liquid and bring to a boil in small saucepan (until thickened). With cooker off mix in cornstarch mixture, sourcream and mustard. Sprinkle with dill.
