Nothing kicks off the holidays like the day you decorate or go get your tree, and nothing makes that special day easier than meals

you can make in advance and warm up with when you’re done. Start the slow cooker beef stroganoff and mulled wine in the morning, and make the sugar cookies the day before, and you’re all set for a relaxing dinner after the decorating is done!

Decorating DayBY LAURA SEARS

R E C I P E S

local expert

Haymarket resident Laura Sears has been blogging at LB’s Good

Spoon since 2008. There she dishes

up her love of food, family, and more. Pay

her a visit at blog.lbsgoodspoon.com

THE EXPERT: Laura Sears

HER EXPERTISE: Easy, family-

friendly meals

Slow Cooker Beef StroganoffSERVES 4-6 PEOPLE

INGREDIENTS:

1 3 pound chuck roast, trimmed of fat and cut into

1 inch cubes1 pound baby bella

mushrooms, sliced1 medium onion, sliced2 teaspoons kosher salt½ cup sour cream2 tablespoons dijon mustard2 tablespoons Cornstarch

or 4 teaspoons arrowroot powder for gluten free

- Dill1 package, wide egg noodles

DIRECTIONS:

1. In a slow cooker, placeyour sliced onion andthen top with the cubedchuck roast. Springle thebeef with salt and add thesliced mushrooms. Cookon low for 8 hours.

2. Once the time is almost upbring a large pot of waterto a boil and cook yournoodles according to thepackage directions.

3. While the water is heatingmix the cornstarch orarrowroot powder with1 cup of the liquid in theslow cooker. Try and justget the liquid withoutthe mushrooms! Placethis mixture in a smallsaucepan and allow it tothicken for 2-3 minutes,whisking constantly. Onceit has thickened place it inthe slow cooker and turnthe heat off.

4. To the meat add the sourcream and mustard. Tastefor seasoning and serve itover the noodles.

As published in Haymarket Lifestyle Magazine November 2019