This recipe for beef stroganoff is cooked in a slow cooker. Made with common pantry ingredients, it's an easy and delicious family meal.
Ingredients
- beef top round steak: 1 pound (cut into 1/4 inch strips)
- fresh mushrooms: 1 pack (8 ounce pack, sliced)
- onion: 1 cup (chopped)
- Dijon mustard: 2 Tbsp
- fresh parsley: 2 Tbsp (chopped)
- garlic: 3 clove (minced)
- salt: 0.5 tsp
- dill: 0.5 tsp (dried)
- black pepper: 0.5 tsp (freshly ground)
- all-purpose flour (spooned and leveled): 0.33333 cup
- fat-free reduced-sodium beef broth: 1 cup
- reduced-fat sour cream: 1 container (8 ounce container)
- hot cooked egg noodles: 2 cups
Metric Conversion
Stages of cooking
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Place steak, mushrooms, onion, mustard, parsley, garlic, salt, dill, and pepper into a 3-quart slow cooker; stir well.
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Place flour into a small bowl; gradually add broth, stirring with a whisk until blended. Pour into the slow cooker; stir well.
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Cover and cook on High for 1 hour. Reduce the heat to Low and cook until steak is tender, 7 to 8 hours.
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Turn the slow cooker off and remove the lid. Allow stroganoff to stand for 10 minutes, then stir in sour cream.
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Serve over hot egg noodles.
