Slow Cooker Beef Stroganoff
- 1 (1-pound) top round steak (1 inch thick), trimmed
- 1 cup chopped onion
- 2 tablespoons chopped fresh parsleyI used Gourmet Garden‘s Parsley paste in place of fresh…worked perfectly!
- 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)
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.
As I predicted, everyone loved this dish! Beef Stroganoff is usually a heavy comfort food because of the addition of sour cream, but to lighten up this recipe, I subbed in 0% plain Greek yogurt instead and no one could tell the difference 😉
Have a happy New Year’s everyone!