Slow Cooker Beef Stroganoff

By AmyV

Yield: 4 servings (serving size: about 1 cup stroganoff and 1/2 cup noodles)


Nutritional Information
Calories:404 (22% from fat)
Fat:10.1g (sat 4.6g,mono 0.0g,poly 0.0g)
Protein:35.8g
Carbohydrate:43.2g
Fiber:2.9g
Cholesterol:113mg
Iron:5.5mg
Sodium:946mg
Calcium:123mg

Ingredients

• 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)

Details

Servings 4

Preparation

Step 1

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.