Classic Beef Stroganoff in a Slow Cooker recipe
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Ingredients
- 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 ½ teaspoon salt ½ teaspoon dried dill ½ teaspoon freshly ground black pepper ⅓ 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
Nutrition Info
- 440.8 caloriescarbohydrate: 38.9 gcholesterol: 105.3 mgfat: 16.8 gfiber: 2.7 gprotein: 32.6 gsaturatedFat: 7.6 gservingSize: -sodium: 559.7 mgsugar: 3.3 gtransFat: : -unsaturatedFat: : -
Directions Classic Beef Stroganoff in a Slow Cooker
Directions
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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.