Beef Stroganoff (Slow Cooker)

from Cooking Light (w/revisions - makes it less on the lighter side, but still not super heavy)

Beef Stroganoff (Slow Cooker)
Adapted from myrecipes.com
Beef Stroganoff (Slow Cooker)

PREP TIME

10

minutes

TOTAL TIME

360

minutes

SERVINGS

--

servings

PREP TIME

10

minutes

TOTAL TIME

360

minutes

SERVINGS

--

servings

Adapted from myrecipes.com

Ingredients

  • 1

    lb (or 1+1/4 lb) top round steak (1 inch thick), trimmed

  • 1

    cup chopped onion

  • 2

    tablespoons chopped fresh parsley

  • 2

    tablespoons Dijon mustard

  • 1/2

    teaspoon salt

  • 1/2

    teaspoon dried dill

  • 1/2

    teaspoon freshly ground black pepper

  • 1

    (8-ounce) package sliced mushrooms (about 2 cups)

  • 3

    garlic cloves, minced

  • 2/3

    cup all-purpose flour

  • 2

    cup beef broth

  • 1/4

    cup dry white wine

  • 1

    (8-ounce) container low-fat sour cream

  • 3

    cups hot cooked medium egg noodles

Directions

Preparation 1. Cut steak diagonally across grain into 1/4-inch-thick slices. Place steak and next 8 ingredients (though garlic) in a 3-quart (or more) 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 and white wine to slow cooker; stir well. Cover with lid; cook on high-heat setting 1 hour. Reduce to low-heat setting, and cook 5 hours or until steak is tender. Turn slow cooker off; remove lid. Let stroganoff stand 10 minutes. Stir in sour cream (1/2 at a time, add more accordingly). Serve stroganoff over noodles.

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