Healthy Slow Cooker Beef Stronganoff

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If you can not find McCormick Beef Stew seasoning use another brand of seasoning or use your own favorite spices
i.e.: salt, pepper, garlic, or onion soup mix :)

Beef Stroganoff
1 1/2 lb. beef, trimmed -- * see note
1 c chopped onion
8 oz. sliced mushrooms
1 tbs. Dijon mustard
2 tsp. 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 -- * see note
1 can fat-free beef broth -- * see note
3/4 c lowfat sour cream (I DIDN'T ADD THIS BUT YOU CAN)
6 c egg noodles, Barilla -- cooked, * see note

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.
Notes: Had 1 1/2 lbs. of extra lean stew beef in cubes and used it just as it was). 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: 268 Calories; 4.6g Fat; 26.7g Protein; 28.3g Carbohydrate; 84.9mg Cholesterol; 351.3mg Sodium


Number of Servings: 8

Recipe submitted by SparkPeople user CARLYNGRACE.