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Beef Stroganoff

From Polly’s kitchen

ingredients

  • 1 pound ground sirloin
  • 1 cup chopped onion
  • 2 tbsp chopped fresh parsley
  • 2 tbsp Dijon mustard
  • ½ tsp salt
  • ½ tsp dried dill
  • ½ tsp freshly ground black pepper
  • 8 ounces sliced mushrooms (about 2 cups)
  • 3 garlic cloves, minced
  • ⅓ cup all-purpose flour
  • 1 cup fat-free, lower-sodium beef broth
  • 8 ounces low-fat sour cream
  • 2 cups hot cooked medium egg noodles (about 4 ounces uncooked)

Yields 4 servings (about 1 cup stroganoff and 1/2 cup noodles)

directions

  1. In a 3-quart slow cooker, combine ground beef and the next 7 ingredients (through pepper). Stir well.
  2. Whisk together flour and beef broth in a small bowl until blended. Add to slow cooker; stir well. Cover and cook on high heat for 1 hour.
  3. Reduce to low heat, and cook for 7–8 hours or until beef is tender. Turn off slow cooker; remove lid. Let stand 10 minutes. Stir in sour cream.
  4. Serve over noodles.