Crockpot Beef Stroganoff

1-pound top round steak, trimmed
1 cup chopped frozen bell peppers & onions
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon dried dill
1/2 teaspoon freshly ground black pepper
1 can condensed mushroom soup
3 garlic cloves, minced
1.5 ounces all-purpose flour (about 1/3 cup)
1 cup fat-free, lower-sodium beef broth
4-ounces low-fat sour cream
3 cups hot cooked Ronzoni Smart Taste egg noodles (about 6 ounces uncooked)

1. Cut steak diagonally across grain into 1/4-inch-thick slices. Place steak and next 7 ingredients (through garlic) in a 3-quart electric slow cooker; stir well.
2. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a small bowl; gradually add broth, stirring with a whisk until blended. Add broth mixture to slow cooker; stir well. Cover with lid; cook on high-heat setting 1 hour. Reduce to low-heat setting, and cook 7 to 8 hours or until steak is tender. Turn slow cooker off; remove lid. Let stroganoff stand 10 minutes. Stir in sour cream. Serve stroganoff over noodles.

Serving Size: makes 5 9oz servings

Number of Servings: 5

Recipe submitted by SparkPeople user SLAUGEL.