Beef Stroganoff
- 1 pound top round steak — (1 inch thick trimmed)
- 1 cup chopped onion
- 2 tablespoons chopped fresh parsley
- 2 tablespoons Dijon mustard
- 3/4 teaspoon salt
- 1/2 teaspoon dried dill
- 1/2 teaspoon black pepper
- 8 ounces sliced mushrooms — (about 2 cups)
- 3 garlic cloves — minced
- 1/3 cup all-purpose flour
- 1 cup beef broth
- 8 ounces low-fat sour cream
- 2 cups hot cooked medium egg noodles — (about 4 ounces uncooked)
- Cut steak diagonally across grain into 1/4-inch-thick slices. Place steak and next 8 ingredients (though garlic) in a 3-quart electric slow cooker; stir well.
- Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a small bowl; gradually add broth, stirring with a whisk until blended. Add broth mixture to slow cooker; stir well. Cover with lid; cook on high-heat setting 1 hour. Reduce to low-heat setting, and cook 7 to 8 hours or until steak is tender. Turn slow cooker off; remove lid. Let stroganoff stand 10 minutes. Stir in sour cream. Serve stroganoff over noodles.
