Beef Stroganoff

By carol gorman

Ingredients

• 2 (1-pound) top round steaks (1 inch thick), trimmed
• 2 cup chopped onion
• 4 tablespoons chopped fresh parsley
• 4 tablespoons Dijon mustard
• 1.5 teaspoon salt
• 1 teaspoon dried dill
• 1 teaspoon black pepper
• 2 (8-ounce) package sliced mushrooms (about 4 cups)
• 6 garlic cloves, minced
• 2/3 cup all-purpose flour
• 2 cup beef broth
• 2 (8-ounce) container low-fat sour cream
• 4 cups hot cooked medium egg noodles (about 8 ounces uncooked)

Details

Servings 8
Adapted from find.myrecipes.com

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.