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Beef Stroganoff
Servings 4
Calories 282 kcal
Ingredients
- 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
Instructions
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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.
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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.
