Classic Beef Stroganoff In A Slow Cooker - cooking recipe

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
    1/2 teaspoon salt
    1/2 teaspoon dried dill
    1/2 teaspoon freshly ground black pepper
    1/3 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
Preparation
    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.

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