This is one of my favorite cool-weather recipes. Something about Stroganoff just says "family classic". I never had Stroganoff growing up, and was pleasantly surprised when I tried this recipe. Thank you, Everyday Food. As written, this recipe serves 8. I like making this on Sunday, as you can throw it into the slow cooker in the morning, and quickly put the finishing touches on it just before serving. My modifications are in italics.
2 lbs. beef chuck, trimmed of excess fat & cut into slices about 1/2" long and 3" wide
I use about 1 lb. of whatever chuck-y meat I can find: usually mock tender or top blade steak.
1 large onion, chopped
I use 1/2 onion
1 Lb. white mushrooms, trimmed and halved
Coarse salt & ground pepper
2 Tbs. cornstarch
2 Tbs. Dijon mustard
I omit this. I can't stand mustard.
In a large slow cooker, toss beef, onion, and mushrooms with salt & pepper to taste. Cover, and cook for 6-8 hours. If your slow cooker is turbo-charged like mine, be sure to use the 10 hour setting and turn it off after about 6 hours.
Turn off slow cooker. In a 2 cup glass measuring cup, whisk cornstarch with 2 Tbs. water. Tip crock so that liquid drains to one side. Ladle 1 cup cooking liquid into measuring cup & whisk to combine with cornstarch mixture. Pour into a small saucepan and bring to a boil. Cook until thickened - about 1 minute. Pour gravy over meat mixture & add sour cream & mustard. Mix to combine, and serve over noodles.