Beef Stroganoff

Beef Stroganoff uses ingredients commonly kept on hand. Garnish with fresh dill, if desired.

Yield: 4 servings (serving size: about 1 cup stroganoff and 1/2 cup noodles)

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 (22% from fat)

Fat:

10.1g (sat 4.6g,mono 0.0g,poly 0.0g)

Protein:

35.8g

Carbohydrate:

43.2g

Fiber:

2.9g

Cholesterol:

113mg

Iron:

5.5mg

Sodium:

946mg

Calcium:

123mg