Ingredients

• 1 (1-pound) top round steak (1 inch thick), trimmed
• 1 cup chopped onion
• 2 tablespoons chopped fresh parsley
• 2 tablespoons Dijon mustard
• 3/4 teaspoon salt
• 1/2 teaspoon dried dill
• 1/2 teaspoon black pepper
• 1 (8-ounce) package sliced mushrooms (about 2 cups)
• 3 garlic cloves, minced
• 1/3 cup all-purpose flour
• 1 cup beef broth
• 1 (8-ounce) container low-fat sour cream
• 2 cups hot cooked medium egg noodles (about 4 ounces uncooked)

Preparation

1. 1. Cut steak diagonally across grain into 1/4-inch-thick slices. Place steak and next 8 ingredients (though garlic) in a 3-quart electric slow cooker; stir well.
2. 2. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a 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 1 hour. Reduce to low-heat setting, and cook 7 to 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.

• Calories: 404
• Calories from fat: 22%
• Fat: 10.1g
• Saturated fat: 4.6g
• Monounsaturated fat: 0.0g
• Polyunsaturated fat: 0.0g
• Protein: 35.8g
• Carbohydrate: 43.2g
• Fiber: 2.9g
• Cholesterol: 113mg
• Iron: 5.5mg
• Sodium: 946mg
• Calcium: 123mg