Beef Stroganoff

Name: Beef Stroganoff
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)

13 ingredients

5 steps

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
2

; stir well.
3

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.
4

This recipe has been retested for
5

, 2012