Sundays are a great day to wind down and gear up for the upcoming week. Today I thought I would try a crock pot recipe. It’s great to let the crock pot do all the work without having to be in the kitchen all day long. Here is my version of Beef Stroganoff.
A light spin on classic Beef Stroganoff
4 servings (serving size: about 1 cup stroganoff 9 PP)
Add 5 PP for ½ cup egg noodles or 4 PP for 1 cup rice
- 1 lb top round steak (1 inch thick), trimmed
- 1 cup chopped onion
- 2 tablespoons chopped fresh parsley
- 2 tablespoons Dijonaisse
- Salt and pepper to taste
- 2 cups sliced mushrooms
- 3 garlic cloves, minced
- 1/3 cup Wondra
- 1 cup low sodium beef broth
- 1 (8-ounce) container fat-free sour cream
- 2 cups hot cooked medium egg noodles (about 4 ounces uncooked)
Cut steak diagonally across grain into 1/4-inch-thick slices. Place steak, onion, parsley dijonaisse, salt, pepper, mushrooms and garlic in your crock pot; stir well.
Lightly spoon Wondra into a dry measuring cup; level with a knife. Place Wondra in a small bowl; gradually add broth, stirring with a whisk until blended. Add broth mixture to crock pot; 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.
Have a great Sunday night and a great week to come.
An obstacle is often a stepping stone.– Prescott