- 1 1/2 lb. beef, trimmed -- * see note
- 1 c chopped onion
- 8 oz. sliced mushrooms
- 1 tbs. Dijon mustard
- 2 tsp. dried parsley
- 1/2 tsp. salt
- 1/2 tsp. dill -- dried
- 1/4 tsp. pepper
- 1 clove garlic -- minced
- 1/2 c all-purpose flour -- * see note
- 1 can fat-free beef broth -- * see note
- 3/4 c lowfat sour cream
- 6 c egg noodles, Barilla -- cooked, * see note
Trim fat from steak. Wrap steak in heavy-duty plastic wrap; freeze 30 minutes. Unwrap steak; cut steak diagonally across grain into 1/8-inch thick slices. Place steak, onion, and next 7 ingredients in a 3-quart electric slow cooker. Combine flour and broth in a bowl; stir with a whisk until blended.
Add broth mixture to cooker; stir well. Cover; cook on low-heat setting for 8 hours or until tender. Turn slow cooker off; remove lid. Let stand 10 minutes. Stir in sour cream. Serve stroganoff over noodles.
Notes: Had 1 1/2 lbs. of extra lean stew beef in cubes and used it just as it was). To make up for the extra beef I increased the broth to use the whole can (was 1 cup), and the flour (was 1/3 cup).
And, because the extra beef gave me additional servings, I increased the noodle amount to give me the right nutritional analysis.