Beef Stroganoff Slow Cooked
1 lb top round steak (1 inch thick), trimmed
1 cup chopped onion
2 tablespoons chopped fresh parsley
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon dried dill
1/2 teaspoon black pepper
1 8oz pkg sliced mushrooms (about 2 cups)
3 cloves garlic
1/3 cup all purpose flour
1 cup low sodium beef broth
1 8oz container low-fat sour cream
2 cups hot cooked medium egg noodles (about 4oz uncooked)
Cut steak diagonally across grain into 1/4-inch thick slices. Place steak and the next 8 ingredients in a 3-quart slow cooker; stir well. Lightly spoon flour into a dry measuring spoon; level with a knife. Pace flour into 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 for 1 hour. Reduce to low heat setting and cook 7-8 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.
1 cup stroganoff over 1/2 cup noodles is 1 serving.