The weather is getting colder, and that means it is crockpot season! 

I absolutely love this time of year, when I can just throw a few simple ingredients into my slow cooker, and come home to a delicious meal that tastes like it’s taken me hours to prepare. (That isn’t a huge lie, it did take hours, I am just not doing any of the work!) 

This is a super simple and easy Beef Strogranoff recipe with minimal prep and it’s an incredible weeknight meal. Definitely cut out and save this one!

You will need:

2 lbs beef chuck, trimmed of fat and cut into cubes

1 large yellow onion chopped

1 lb white mushrooms sliced

Salt/ pepper

2 tbsp cornstarch

½ cup sour cream

2 tbsp dijon

Cooked egg noodles & chopped dill for serving

In a large slow cooker, toss in beef onion and mushrooms with salt and pepper. Cover and cook on low until meat is tender (high for 6 hours or low for 8 hours). After it is done cooking,  in a glass measuring cup whisk cornstarch with 2 tbsp water. Ladle in 1 cup of the beef cooking liquid into the measuring cup and whisk to combine. Pour it into a small saucepan and bring to a boil until thickened, about 1 minute. With the crockpot turned off, stir in your cornstarch mixture, sour cream, and dijon. Serve over egg noodles and top with fresh dill. 

Don’t have a crockpot? Place this in an oven at 350, add 2 cups of water before cooking and cook for about 2 hours. Then you can add in your cornstarch mixture, dijon, and sour cream. Enjoy this wonderful, quick, and easy meal!