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Ingredients

1 pound top round steak, trimmed 1 (8 ounce) package sliced fresh mushrooms 1 cup chopped onion 2 tablespoons Dijon mustard 2 tablespoons chopped fresh parsley 3 cloves garlic, minced ½ teaspoon salt ½ teaspoon dried dill ½ teaspoon freshly ground black pepper ⅓ cup all-purpose flour (spooned and leveled) 1 cup fat-free reduced-sodium beef broth 1 (8 ounce) container reduced-fat sour cream 2 cups hot cooked egg noodles

Nutrition Info

440.8 calories carbohydrate: 38.9 g cholesterol: 105.3 mg fat: 16.8 g fiber: 2.7 g protein: 32.6 g saturatedFat: 7.6 g servingSize: - sodium: 559.7 mg sugar: 3.3 g transFat: : - unsaturatedFat: : -

Cut steak diagonally across the grain into 1/4-inch thick slices. Place steak, mushrooms, onion, mustard, parsley, garlic, salt, dill, and black pepper into a 3-quart slow cooker, stir well.
Place flour in a small bowl, gradually add broth, stirring with a whisk until blended. Add to slow cooker, stir well. Cover with the lid, cook on High for 1 hour. Reduce heat to Low and cook until steak is tender, 7 to 8 hours.
Turn slow cooker off and remove lid. Allow stroganoff to stand for 10 minutes. Stir in sour cream. Serve over noodles.

3 quarts

This classic beef stroganoff recipe uses ingredients commonly kept on hand for an easy and delicious family meal.