It’s time for the weekly crock pot recipe, and this week we had beef stroganoff. I really enjoy beef stroganoff, while -s is not so much of a fan. He said “this is good, but something I can eat only once every 2 years.” So there you have it. The original recipe calls for cooking 7 to 8 hours, but mine was done at 5 1/2 hours when I checked it, so I’d cook it for 5 to 6 hours. The only other thing I would change from this recipe is to decrease the salt, so the version below calls for less salt (a lot will depend on how salty your broth is). This recipe comes from the October 2004 issue of Cooking Light.
- 1 (1-pound) top round steak (1 inch thick), trimmed
- 1 c. chopped onion
- 2 TBSP chopped fresh parsley
- 2 TBSP Dijon mustard
- 1/4 tsp salt
- 1/2 tsp dried dill
- 1/2 tsp black pepper
- 1 (8-ounce) package sliced mushrooms (about 2 cups)
- 3 garlic cloves, minced
- 1/3 c. all-purpose flour
- 1 c. beef broth
- 1 (8-ounce) container low-fat sour cream
- 2 c. hot cooked medium egg noodles (about 4 ounces uncooked)
- Garnish with fresh dill
- Cut steak diagonally across grain into 1/4-inch-thick slices. Place steak and next 8 ingredients (though garlic) in a 3-quart electric slow cooker; stir well.
- Lightly spoon flour into a dry measuring cup; level with a knife. 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 3 to 4 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 and garnish with dill.