Slow Cooker Beef Stroganoff - cooking recipe

Ingredients

2 lbs stewing beef, cubed and trimmed of excess fat
2 teaspoons oil
1 large onion, chopped (about 2 cups)
1 lb white mushroom, trimmed and halved (or quartered, if large)
1 1/2 teaspoons coarse salt
1 teaspoon ground pepper
2 tablespoons Dijon mustard
1/2 cup white wine
2 tablespoons flour
1/2 cup reduced-fat sour cream
1 tablespoon dill, fresh

Preparation

Saute the onions in the oil until soft and place it in a 5- to 6-quart slow cooker.
Saute the mushrooms in the same pan as the onions until soft and place it in the slow cooker.
Optionally you can brown the beef in the same pan.
Place the stewing beef in the slow cooker with salt, pepper, mustard, and wine. Stir to combine.
Cover, and cook on low until meat is tender, about 8 hours (or on high for 6 hours).
30 minutes before the end of the cooking time, sprinkle the flour over the meat and stir.
With slow cooker turned off, stir in sour cream. Serve beef over noodles or rice; sprinkle with dill, if desired.