Slow Cooker Beef Stroganoff

Slow Cooker Beef Stroganoff

I have really been enjoying slow cooker meals so far this summer... there's just something about a heat index above 100 that makes me not want to heat up my oven, or spend much time in front of the stove.  My slow cooker is fairly large, so I doubled the recipe and made enough for our dinner this evening, as well as to be my lunch for the rest of the week.

-1 lb top round steak (1 inch thick), trimmed and sliced (across the grain) into 1/4" thick slices
-1 yellow onion, chopped
-2 tsp dried parsley
-2 Tbsp dijon mustard
-1 Tbsp worcestshire sauce
-1/2 teaspoon salt
-1/2 teaspoon dried dill
-1/2 teaspoon black pepper
-1 (8 oz) package mushrooms, washed and sliced
-3 cloves garlic, minced
-1/3 cup flour
-1 cup beef broth
-1 (8 oz) container low-fat sour cream
-1 bag whole wheat egg noodles, cooked al dente

Place steak and next 9 ingredients (through garlic) in a 3-quart electric slow cooker; stir well.  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.

Shannon