- 1 pound top round steak, trimmed
- 1 (8 ounce) package sliced fresh mushrooms
- 1 cup chopped onion
- 2 tablespoons Dijon mustard
- 2 tablespoons chopped fresh parsley
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon dried dill
- 1/2 teaspoon freshly ground black pepper
- 1/3 cup all-purpose flour (spooned and leveled)
- 1 cup fat-free reduced-sodium beef broth
- 1 (8 ounce) container reduced-fat sour cream
- 2 cups hot cooked egg noodles
- Cut steak diagonally across the grain into 1/4-inch thick slices. Place steak, mushrooms, onion, mustard, parsley, garlic, salt, dill, and black pepper into a 3-quart slow cooker; stir well.
- Place flour in a small bowl; gradually add broth, stirring with a whisk until blended. Add to slow cooker; stir well. Cover with the lid; cook on High for 1 hour. Reduce heat to Low and cook until steak is tender, 7 to 8 hours.
- Turn slow cooker off and remove lid. Allow stroganoff to stand for 10 minutes. Stir in sour cream. Serve over noodles.
05/18/2018
recipepes.com
Classic Beef Stroganoff in a Slow Cooker, recipe
PT15M
PT1H
5
455 calories
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