Beef Stroganoff-Crockpot (9 PTS)

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Beef - trimmed * see note
1 cup	62g / 2.2oz	Onion - chopped
8 oz	227g	Sliced mushrooms
1 tablespoon	15ml	Dijon mustard
2 teaspoons	10ml	Dried parsley
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Dill (dried)
1/4 teaspoon	1.3ml	Pepper
1		Garlic - minced
1/2 cup	31g / 1.1oz	All-purpose flour * see note
1		Fat-free beef broth * see note
3/4 cup	177ml	Lowfat sour cream
6 cups	1188g / 41oz	Egg noodles - Barilla cooked, * see note

Recipe Instructions

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. 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.

Original recipe called for 1 lb. steak, which would have brought it under

30% CFF, but we like more meat in it. Russell Fletcher [email protected]

Betsy's Notes: Made 2/14/00. 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 to give me the right nutritional analysis.

Per serving: 436 Calories; 8g Fat (17% calories from fat); 38g Protein; 53g

Carbohydrate; 133mg Cholesterol; 409mg Sodium

Source:
Weight Watchers Magazine Sep/Oct, 1997

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