Wednesday, May 9, 2012

Cooking Light Crock Pot Beef Stroganoff - WTF and WOW Recipe Wednesday

No big deal...just wearing a chicken on my head in the roaring 1920s.

It doesn't take much to piss off a chihuahua, but this might be the #1 way to do it.

Green Giant keeping it real pc in the fifties.

The best way for the Dead Leaf Praying Mantis to use its camouflage is obviously cooking in its tiny kitchen.

Cooking Light Crock Pot Beef Stroganoff

1 (1 pound) top round steak (1 inch thick), trimmed
1 cup chopped onion
2 tablespoons chopped fresh parsley
2 tablespoons Dijon mustard
¾ teaspoon salt
½ teaspoon dried dill
½ teaspoon black pepper
1 (8 ounce) package sliced mushrooms
3 garlic cloves, minced
1/3 cup all-purpose flour
1 cup beef broth
1 (8 ounce) container low-fat sour cream
2 cups hot cooked medium egg noodles

Cut steak diagonally across grain into ¼ inch thick slices.  Place steak and next 8 ingredients (through garlic) in crock pot; stir well.

Add flour to 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 and let stroganoff stand 10 minutes.  Stir in sour cream.  Serve over noodles.

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