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)
- Preparation
- 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.
Note:
This recipe has been retested for Cooking Light Slow Cooker Tonight, 2012
