Beef Stroganoff

By jeaninemg

Ingredients

• 1 lb round top steak, trimmed and cut into 1/4-inch thick slices
• 1 cup chopped onion
• 2 tablespoons fresh parsley
• 2 tablespoons Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon dried dill
• 1/2 teaspoon black pepper
• 8 oz sliced mushrooms (about 2 cups)
• 2 teaspoons Worcestershire sauce
• 3 cloves garlic, minced
• 1/3 cup flour
• 1 cup beef broth
• 2 tablespoons cream cheese
• 8 oz sour cream

Details

Servings 4
Adapted from 12tomatoes.com

Preparation

Step 1

This recipe, however, is based off that 1950's-style dish that includes beef strips and a mushroom, onion, and sour cream sauce. Serve it over a bed of egg noodles, and garnish the dish with fresh dill to really make the flavors pop. Since this is a slow cooker recipe, you can prepare it the morning of, or even the night before and get home to a perfectly cooked meal. Keep reading below for our beef stroganoff recipe...

(makes 4 servings)

Directions

Place steak, onion, parsley, Dijon mustard, salt, dried dill, black pepper, sliced mushrooms, and garlic into the slow cooker. Stir well

In a small bowl combine flour, Worcestershir sauce, and broth, whisking until well blended.

Add broth mixture to slow cooker, then stir well.

Cover with lid and cook on high heat for 1 hour, then reduce the heat to low and cook for another 7 to 8 hours or until steak is tender.

Before serving, stir in the cream cheese, and cook covered on high for another 10 minutes.

Stir in the sour cream, then serve over rice or egg noodles. Garnish with fresh dill or parsley

Enjoy!

Recipe adapted from "Cooking Light"

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