Slow Cooker Beef Stroganoff

When I was a kid, my mom used to make beef stroganoff. It was something that I remember enjoying, though I never really made an effort to make it myself.

That all changed when I was looking for slow cooker recipes to see us through my recent training this fall.

I was looking for something a little different than the recipes I had been making and when I found the recipe for beef stroganoff, it brought back memories from my childhood. I knew I had to make it.

Once I ate the first bite, it tasted just as I remembered it. It made me smile. And now I'm going to share it with you.

Beef Stroganoff
Adapted from Cooking Light

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)

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.

Add broth to slow cooker; stir well. Cover with lid; cook on low 7 to 8 hours or until steak is tender.

Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a small bowl; gradually add enough water to make a paste, stirring with a whisk until blended. Add this to the slow cooker and continue to cook for 30-minutes.

Turn slow cooker off; remove lid. Let stroganoff stand 10 minutes. Stir in sour cream. Serve stroganoff over noodles.



Curious what we've been up to on our conscious eating resolution? I've been talking about sushi!