FLANK****Slow Cooker Beef Stroganoff

By Unblond1

This was very good - Dan especially liked. 8 hours was overkill, though, and the meat was literally falling apart (if thinly sliced). It would have been perfect at about 6 1/2 hours, I think.

From Cooking with Paula Dean Nov/Dec 2012.

Ingredients

• 12 oz. flank steak, sliced thinly against the grain
• salt and freshly ground black pepper, to taste
• 1/2 large onion, or 3 or 4 shallots, thinly sliced
• 1 pkg (8 oz./227 g) cremini mushrooms, thinly sliced
• 6 oz. beef consomme (undiluted)
• 2 ounces mascarpone, softened
• 1 1/2 teaspoons Worcestershire sauce
• 1 teaspoon smoked paprika
• 1 clove garlic, minced
• bouquet garni with bay leaf, fresh thyme and rosemary
• 1 tbsp. becel
• 1 tbsp. flour
• 6 ounces wide egg noodles

Details

Servings 4
Preparation time 20mins
Cooking time 500mins

Preparation

Step 1

* Dissolve cream cheese in a bit of warmed consome, to ensure no lumps. Combine everything except noodles, flour and becel in slow cooker. Cover and cook on Low for 6 hours or until beef is tender.

* Combine flour and becel and stir into hot mixture. Cover and cook for 30 minutes longer, to thicken.

* Divide mixture into two portions, freezing one.

* Cook noodles according to package directions. Serve beef over the noodles.

*NUTRITION - Stroganoff Only*

Calories 229.8
Total Fat 11.9 g
Saturated Fat 2.9 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 1.3 g
Cholesterol 48.0 mg
Sodium 322.1 mg
Potassium 44.8 mg
Total Carbohydrate 7.6 g
Dietary Fiber 1.4 g
Sugars 2.8 g
Protein 22.3 g

WITH 3 ounces egg noodles per serving:

Calories 389.8
Total Fat 13.2 g
Saturated Fat 3.2 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 1.3 g
Cholesterol 88.0 mg
Sodium 327.1 mg
Potassium 44.8 mg
Total Carbohydrate 38.6 g
Dietary Fiber 2.9 g
Sugars 4.3 g
Protein 28.3 g