Beef Stroganoff
1 lb. round steak
8 oz. fresh mushrooms
1 C. chopped onion
1 t. dried parsley flakes
2 t. Dijon mustard
1/2 t. salt
1/2 t. dried dill
1/2 t. black pepper
3 garlic cloves, minced
1/3 C. all-purpose flour
1 C. beef broth
8 oz. sour cream, regular or light
2 C. hot cooked egg noodles (4 oz. dry)
Wash hands. On cutting board, trim fat from steak. Cut steak diagonally about
1/4-inch thick. Place steak, mushrooms, onion, parsley flakes, mustard, salt,
dill, pepper and garlic in a 3-quart electric slow cooker; stir well.
Place flour in a small bowl; slowly add broth, using a wire whisk to stir until
blended. Add broth mixture to slow cooker and stir well.
Cover slow cooker with lid; cook on high heat for one hour. Reduce heat to low
setting and cook 7 to 8 hours or until steak is tender.
Turn slow cooker off, remove lid carefully and let stand for 10 minutes. Stir in
sour cream.
Meanwhile, bring water to boil in a medium saucepan. Cook noodles per package
directions; drain. Serve stroganoff over cooked noodles.
Yields 4 servings.