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Beef Stroganoff

Servings 4
Calories 282 kcal
Author Cooking Light OCTOBER 2004

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

  1. 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.
  2. 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.