Beef Stroganoff

By gvcathy

This classic Beef Stroganoff recipe uses ingredients commonly kept on hand for an easy and delicious family meal. Garnish with fresh dill, if desired.

Ingredients

• 1 (1-pound) 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
• 1.5 ounces all-purpose flour (about 1/3 cup)
• 1 cup fat-free, lower-sodium beef broth
• 1 (8-ounce) container low-fat sour cream
• 2 cups hot cooked medium egg noodles (about 4 ounces uncooked)

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.

3. 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.

454 cal/15.8g fat/36.5g protein/40.3g carb/2.8g fiber/691g sodium per serving (1 Cup stroganoff and 1/2 Cup noodles)