Slow Cooker Beef Stroganoff

This actually improves in taste with time.  It's a good meal to make, portion, and keep in the fridge or the freezer for a quick dinner at a later time.  When reheating, go low and slow on the range.

Ingredients:

• 2 lb boneless beef chuck, cut into strips
• 1 lb sliced mushrooms
• 2 medium onions, chopped
• 1 can condensed cream of mushroom soup
• 2 tbsp soy sauce
• 2 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 1 tbsp minced garlic (3 cloves)
• 3/4 tsp salt
• 1/2 tsp pepper
• 1 cup sour cream
• 4 oz cream cheese
• 2 tbsp water
• 2 tbsp cornstarch
• Cooked rice, to serve

Methods:

1. Stir the beef in with all the ingredients except the sour cream, cream cheese, water, cornstarch and rice, in a slow cooker.
2. Cook at low for 8 hours.
3. Transfer the beef to another dish. Keep the juices in the slow cooker.
4. Mix the cornstarch and water together in a small dish until smooth.
5. Stir the cornstarch mixture into the cooking juices.
6. Cook uncovered at high for an additional 15 minutes or the sauce is slightly thickened
7. Stir in sour cream and cream cheese.
8. Serve over rice.