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Cooking Light Crock Pot 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
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
Preparation
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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