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Helen's Beef Stroganoff

Serves 4-6

2-3  pounds Hay Mama beef chuck, brisket, or sirloin, trimmed cut into 1-2” pieces
1 medium white onion, chopped
1 pound white mushrooms, quartered (or sliced)
Coarse salt and ground pepper
2 Tablespoons cornstarch
½ cup  2 %  Plain Greek Yogurt (I use  Fage)
2 Tablespoons Dijon mustard
Cooked thin egg noodles for serving
Chopped fresh dill for garnish

STEP 1 (IN A CROCK POT)
In a 5 quart slow cooker, toss beef, onion and mushrooms with 1 ½ tsp. coarse salt and ¼ teaspoon pepper.  Cover, and cook on low until meat is tender about 6 hours on high.  OR

(IN THE OVEN)
Preheat oven to 350 degree.   In  a 5 quart Dutch oven, brown meat, onion salt and pepper in 1 Tablespoon oil..  Add 1  cup water and 1 cup low sodium beef broth.

Cover and transfer to oven.   Cook until beef is tender about 2 hours.

Check oven every half hour – make sure there is enough cooking liquid.  If not, add more beef broth.

STEP 2
In a 2-cup glass measuring cup whisk cornstarch with 2 Tablespoons water.  Ladle 1 cup meat cooking liquid into measuring cup, whisk to combine.  Pour into a small saucepan, and bring to a boil, cook until thickened, about one minute.  With slow cooker (or oven) turned off, stir in cornstarch mixture, then yogurt and mustard.  Serve beef over noodles.   Sprinkle with dill.