Sunday, December 7, 2008

Beef Stroganoff

This recipe is great for those long, cold days of winter.  It is very easy to throw together before you leave for work, and takes minutes to finish preparing once you get home.  It is also a Cooking Light recipe, so I guess it is somewhat healthy for you.


1 lb. 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) (*I used 16 ounces fresh sliced mushrooms)
3  garlic cloves, minced
1 15 oz. can fat free cream of mushroom soup
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)
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.  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. Prepare noodles while waiting.  Stir in sour cream. Serve stroganoff over noodles.

No comments:

Post a Comment