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Discussion Starter #1
1 1/2 lbs beef, trimmed
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, cooked

Trim fat from steak and 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

Cover; cook 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

Makes 6 sevings

Had 1 1/2 lbs of extra lean stew beef in cubes and used it just as it was (original recipe called for 1 lb of T-bone steak, and then sliced it thin).
To make up for the extra beef I increased the broth to use the whole can (was 1 cup), and the flour (was 1/3 cup). And, because the extra beef gave me additional servings, I increased the noodle amount.

Moderator aka AmyBob
12,038 Posts
Now, do you think it would also work w/ground beef?
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