Beef Stroganoff (Slow Cooker)

By á-8

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

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

Details

Preparation time 10mins
Cooking time 360mins
Adapted from myrecipes.com

Preparation

Step 1

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.