Ingredients
- 1 1/2 lbs beef, fat trimmed
- 1 cup chopped onion
- 8 ounces sliced mushrooms
- 1 tablespoon Dijon mustard
- 2 teaspoons dried parsley
- 1/2 teaspoon salt
- 1/2 teaspoon dried dill
- 1/4 teaspoon pepper
- 1 minced garlic clove
- 1/2 cup all-purpose flour
- 10 1/2 ounces nonfat beef broth
- 3/4 cup low-fat sour cream
- 6 cups egg noodles, cooked
Directions
- 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.
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