Ingredients

• 1 pound beef top round steak , cut into 1/4-inch strips
• 1 , 8 ounce
• 1 cup chopped onion
• 2 tablespoons Dijon mustard
• 2 tablespoons chopped fresh parsley
• 3 cloves garlic , minced
• 0.5 teaspoons salt
• 0.5 teaspoons dried dill
• 0.5 teaspoons freshly ground black pepper
• 0.33 cups all-purpose flour , spooned and leveled
• 1 cup fat-free reduced-sodium beef broth
• 1 , 8 ounce
• 2 cups hot cooked egg noodles

Instructions

1. 1 Place steak, mushrooms, onion, mustard, parsley, garlic, salt, dill, and pepper into a 3-quart slow cooker; stir well.
2. 2 Place flour into a small bowl; gradually add broth, stirring with a whisk until blended. Pour into the slow cooker; stir well.
3. 3 Cover and cook on High for 1 hour. Reduce the heat to Low and cook until steak is tender, 7 to 8 hours.
4. 4 Turn the slow cooker off and remove the lid. Allow stroganoff to stand for 10 minutes, then stir in sour cream.
5. 5 Serve over hot egg noodles.

Nutrition per serving