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Beef Stroganoff

1 top round steak -- 1 inch thick
--1 pound
1 cup chopped onion
8 ounces sliced fresh mushrooms
1 tablespoon Dijon mustard
2 teaspoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon dried dill
1/4 teaspoon pepper
1 clove garlic -- minced
1/3 cup all-purpose flour
1 cup fat-free beef broth
3/4 cup fat-free sour cream
4 cups hot cooked egg noodles

1. Trim fat from steak. Wrap steak in heavy-duty plastic wrap; freeze 30
minutes. Unwrap steak; cut steak diagonally across grain into 1/8-inch
thick slices. Place steak, onion, and next 7 ingredients in a 3-quart
slow cooker. combine flour and broth in a bowl; stir with a
whisk until blended. Add broth mixture to cooker; stir well. Cover; cook
on low-heat setting for 8 hours or until tender. Turn slow cooker off;
remove lid. Let stand 10 minutes. Stir in sour cream. Serve stroganoff
over noodles.
Yield:4 servings.

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