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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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) |
Directions:
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.
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