Beef Stroganoff
January is the perfect month to turn on your slow cooker (aka, crockpot) and come home to a warm, hearty, and tasty meal! Many of these ingredients can be found in your pantry already.
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. 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. 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.
Nutritional Information
- 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
Cooking Light, OCTOBER 2004