Beef Stroganoff

By Angelique -
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)
  1. Preparation
  2. 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.
  3. 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

Comments

Post a Comment

Popular posts from this blog

Bulgogi!

By Angelique -
Ingredients 3 tablespoons soy sauce 1 tablespoon sesame oil 1 tablespoon sesame seeds 1 clove garlic, minced 1 teaspoon white sugar 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1/4 teaspoon monosodium glutamate (MSG) (optional) 1 pound beef top sirloin, thinly sliced 1 carrot, julienned (optional) 1 green onion, chopped 1/2 yellow onion, chopped Directions 1.In a large resealable plastic bag, combine soy sauce, sesame oil, sesame seeds, garlic, sugar, salt, black pepper, and MSG. Place beef, carrots, and onions in the bag; seal, and shake to coat the vegetables and beef with the sauce. Refrigerate for at least 2 1/2 hours. I prefer to marinate mine overnight. Either: 2.Preheat an outdoor grill for high heat. Remove meat and vegetables from marinade, and place on a large sheet of aluminum foil; seal. Discard marinade. 3.Place on grill, and cook for 15 to 20 minutes, or to desired doneness. Or Stirfry with chilli and fresh onions.
Read more

Paneer!

By Angelique -
Half gallon Whole Milk and one lime is all you need. Bring the milk to a boil, then simmer down and add the juice of lime while stirring. You will see the milk part separating from water. Strain it and let it stand in the strainer for an hour or hour and a half. Now, dump the Paneer from the strainer onto a cutting board and cut small cubes out of it. All credits to: http://sutapa.com/
Read more

Grilled lemonade

By Angelique -
halve a couple lemons, dip them in sugar and pop them on the grill for a few minutes. Meanwhile, make a simple syrup by combining sugar, honey and a few sprigs of rosemary – which can and should be heated on the grill. Squeeze the charred lemons into a pitcher, add the syrup and dilute the juice with water to taste. Of course you can always bring it to the next level by adding vodka, rum, gin or even bourbon.
Read more