Crockpot Beef Stroganoff
1 1/2 lbs
1 c chopped onion
8 ozs sliced mushrooms
1 tbsp Dijon mustard
2 tsps dried parsley
1/2 tsp salt
1/2 tsp dill -- dried
1/4 tsp pepper
1 clove garlic -- minced
1/2 c all-purpose flour
1 can fat-free beef broth
3/4 c lowfat sour cream
6 c egg noodles, Barilla -- cooked
Trim fat from steak. Wrap steak in heavy-duty plastic wrap; freeze 30 minutes.
Unwrap steak; cut steak diagonally across grain into 1/8-inch thick slices.
Place steak, onion, and next 7 ingredients in a 3-quart
electric slow cooker. combine flour and broth in a bowl; stir with a whisk until
blended. Add broth mixture to cooker; stir well.
on low-heat setting for 8 hours or until tender.
Turn slow cooker off; remove lid. Let stand 10 minutes. Stir
in sour cream. Serve stroganoff over noodles.
Serving Size : 6 - 9 pt.
Weight Watchers Magazine
Per serving: 436 Calories; 8g Fat (17% calories from fat); 38g Protein; 53g
Carbohydrate; 133mg Cholesterol; 409mg Sodium