Classic Beef Stroganoff in a Slow Cooker recipe

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Ingredients

1 pound top round steak, trimmed
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

Nutrition Info

440.8 calories
carbohydrate: 38.9 g
cholesterol: 105.3 mg
fat: 16.8 g
fiber: 2.7 g
protein: 32.6 g
saturatedFat: 7.6 g
servingSize: -
sodium: 559.7 mg
sugar: 3.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cut steak diagonally across the grain into 1/4-inch thick slices. Place steak, mushrooms, onion, mustard, parsley, garlic, salt, dill, and black pepper into a 3-quart slow cooker, stir well.

  2. Place flour in a small bowl, gradually add broth, stirring with a whisk until blended. Add to slow cooker, stir well. Cover with the lid, cook on High for 1 hour. Reduce heat to Low and cook until steak is tender, 7 to 8 hours.

  3. Turn slow cooker off and remove lid. Allow stroganoff to stand for 10 minutes. Stir in sour cream. Serve over noodles.

Recipe Yield

3 quarts

Recipe Note

This classic beef stroganoff recipe uses ingredients commonly kept on hand for an easy and delicious family meal.

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