Slow Cooker Beef Stroganoff
1 (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
1 (8-ounce) package sliced mushrooms (about 2 cups)
3 garlic cloves, minced
1/3 cup all-purpose flour
1 cup beef broth
1 (8-ounce) container 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. Serves 4.
CALORIES 404 (22% from fat); FAT 10.1g (sat 4.6g,mono 0.0g,poly 0.0g);
IRON 5.5mg; CHOLESTEROL 113mg; CALCIUM 123mg; CARBOHYDRATE 43.2g; SODIUM
946mg; PROTEIN 35.8g; FIBER 2.9g9. Enjoy.
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