Classic Beef Stroganoff in a Slow Cooker

Ingredients

• pound beef top round steak, cut into 1/4-inch strips
• (8 ounce) packagesliced fresh mushrooms
• cup chopped onion
• tablespoon sDijon mustard
• tablespoon schopped fresh parsley
• clove sgarlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon dried dill
• 1/2 teaspoon freshly ground black pepper
• 1/3 cup all-purpose flour (spooned and leveled)
• cup fat-free reduced-sodium beef broth
• (8 ounce) containerreduced-fat sour cream
• cup shot cooked egg noodles

Instructions

1. Place steak, mushrooms, onion, mustard, parsley, garlic, salt, dill, and pepper into a 3 quart slow cooker; stir well.
2. Place flour into a small bowl; gradually add broth, stirring with a whisk until blended. Pour into the slow cooker; stir well.
3. Cover and cook on High for 1 hour. Reduce the heat to Low and cook until steak is tender, 7 to 8 hours.
4. Turn the slow cooker off and remove the lid. Allow stroganoff to stand for 10 minutes, then stir in sour cream.
5. Serve over hot egg noodles.