Ingredients
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1 1/2 lbs beef, fat trimmed
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1 cup chopped onion
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8 ounces sliced mushrooms
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1 tablespoon Dijon mustard
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2 teaspoons dried parsley
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1/2 teaspoon salt
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1/2 teaspoon dried dill
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1/4 teaspoon pepper
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1/2 cup all-purpose flour
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10 1/2 ounces nonfat beef broth
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3/4 cup low-fat sour cream
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6 cups egg noodles, cooked
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1 minced garlic clove
Instructions
- Wrap steak in heavy duty plastic wrap; freeze for 30 minutes.
- Unwrap steak; cut steak diagonally across the grain into 1/8 inch thick slices.
- Place steak, onion, and next 7 ingredients in a 3 quart electric slow cooker.
- Combine flour and broth in a bowl; stir with a whisk until blended.
- Add broth mixture to cooker; stir well.
- Cover and cook on LOW heat for 8 hours or until tender.
- Turn slow cooker off; remove lid.
- Let stand 10 minutes;.
- Stir in sour cream; blend well.
- Serve stroganoff over noodles.