Beef Stroganoff

Beef Stroganoff
posted by CrissyBear - 12/05/06 (CLC comp p 3393)

1 pound top round steak -- trimmed
1 cup chopped onion
2 tablespoons chopped fresh parsley
2 tablespoons Dijon mustard
3/4 teaspoon salt
1/2 teaspoon dried dill
1/2 teaspoon black pepper
1 package sliced mushrooms (about 2 cups) -- (8-ounce)
3 garlic cloves -- minced
1/3 cup all-purpose flour
1 cup beef broth
1 container low-fat sour cream -- (8-ounce)
2 cups hot cooked medium egg noodles (about 4 ounces uncooked)

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.

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.

This recipe serves 4 (serving size: about 1 cup stroganoff and 1/2 cup noodles).

Calories 404 (22% from Fat); Fat 10.1g (Sat 4.6g,mono 0.0g,poly 0.0g); Protein 35.8g; Cholesterol 113mg; Calcium 123mg; Sodium 946mg; Fiber 2.9g; Iron 5.5mg; Carbohydrate 43.2g