Beef Stroganoff

Beef Stroganoff Recipe
Photo: Oxmoor House
This classic Beef Stroganoff recipe uses ingredients commonly kept on hand for an easy and delicious family meal. Garnish with fresh dill, if desired.

Yield:

4 servings (serving size: about 1 cup stroganoff and 1/2 cup noodles)

Recipe from

Cooking Light

Nutritional Information

Calories 454
Fat 15.8 g
Satfat 7.5 g
Monofat 4.9 g
Polyfat 0.6 g
Protein 36.5 g
Carbohydrate 40.3 g
Fiber 2.8 g
Cholesterol 126 mg
Iron 4.4 mg
Sodium 691 mg
Calcium 127 mg

Ingredients

1 (1-pound) top round steak (1 inch thick), trimmed
1 cup chopped onion
2 tablespoons chopped fresh parsley
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon dried dill
1/2 teaspoon freshly ground black pepper
1 (8-ounce) package sliced mushrooms (about 2 cups)
3 garlic cloves, minced
1.5 ounces all-purpose flour (about 1/3 cup)
1 cup fat-free, lower-sodium beef broth
1 (8-ounce) container low-fat sour cream
2 cups hot cooked medium egg noodles (about 4 ounces uncooked)

Preparation

1. 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.

2. 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 7 to 8 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.

Note:

This recipe has been retested for Cooking Light Slow Cooker Tonight, 2012

October 2004
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