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    Beef Stroganoff


    Source of Recipe


    Sonja

    List of 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)

    Recipe



    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.

 

 

 


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