1 (2 2/3 to 3 lbs) beef chuck roast, fat trimmed, meat cut into strips
1 pkg (12-oz) fresh white mushrooms
1 medium onion, chopped
1 1/2 tsp salt
1/2 tsp freshly ground black pepper
2 tbsp cornstarch
2 tbsp cold water
1/2 cup sour cream
1 tbsp Dijon mustard
hot cooked buttered noodles for serving
Combine the meat, mushrooms, onion, salt and pepper in slow cooker or crockpot. Place lid on cooker and cook on low for 8 to 10 hours until beef is tender.
Whisk the cornstarch and cold water together until smooth. Carefully remove 1 cup of the cooking liquid from the cooker and combine with the cornstarch mixture. Carefully return liquid to the cooker and cook until thickened. Turn cooker to off.
Stir the sour cream and Dijon mustard into the cooker. Serve beef and liquid over the hot buttered noodles.
Yield: 4 to 6 servings