Prep Time::15 mins
Cook Time:: 8 hrs
Additional Time::10 mins
Total Time:: 8 hrs 25 mins
Servings::4
Ingredients
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1 pound beef top round steak, cut into 1/4-inch strips
1 (8 ounce) package sliced fresh mushrooms
1 cup chopped onion
2 tablespoons Dijon mustard
2 tablespoons chopped fresh parsley
3 cloves garlic, minced
½ teaspoon salt
½ teaspoon dried dill
½ teaspoon freshly ground black pepper
⅓ cup all-purpose flour (spooned and leveled)
1 cup fat-free reduced-sodium beef broth
1 (8 ounce) container reduced-fat sour cream
2 cups hot cooked egg noodles
Directions
Place steak, mushrooms, onion, mustard, parsley, garlic, salt, dill, and pepper into a 3-quart slow cooker; stir well.
Place flour into a small bowl; gradually add broth, stirring with a whisk until blended. Pour into the slow cooker; stir well.
Cover and cook on High for 1 hour. Reduce the heat to Low and cook until steak is tender, 7 to 8 hours.
Turn the slow cooker off and remove the lid. Allow stroganoff to stand for 10 minutes, then stir in sour cream.
Serve over hot egg noodles.