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.
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