Sunday, June 27, 2010

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

3 comments:

DarcyLee said...

I love using my slow cooker in the summer, too, and this recipe looks great. It's one of those dishes that you can really stretch the meat with and not feel like you aren't getting enough.

The Mangerchine's said...

It sure is Darcy!

The Mangerchine's said...

It sure is Darcy!