Beef Stroganoff

This is a twist on the traditional favorite. Since it cooks in the crockpot, it's very easy.


1 pound top round steak (1 inch thick), trimmed
1 (8-ounce) package sliced mushrooms (about 2 cups)

2 tablespoons chopped fresh parsley
2 tablespoons Dijon mustard
3/4 teaspoon salt
1/2 teaspoon dried dill
1/2 teaspoon black pepper
3 garlic cloves, minced
1/3 cup all-purpose flour
1 cup beef broth

1 (8-ounce) container low-fat sour cream
1/4 cup sliced green onions
2 cups hot cooked medium egg noodles (about 4 ounces uncooked)


Cut steak diagonally across grain into 1/4-inch-thick slices. Add parsleys through broth to slow cooker; whisk until smooth.

Add steak and mushrooms. Cover with lid; cook on high-heat setting 1 hour. Reduce to low-heat setting, and cook 3 to 4 hours or until steak is tender (if you like the beef completely broken down, cook 7-8 hours).

Turn slow cooker off; remove lid. Let stroganoff stand 10 minutes. Stir in sour cream and green onions. Serve stroganoff over noodles.


--Adapted from Cooking Light magazine