Beef Stroganoff-Crockpot

Course : Crockpot
Serves: 4
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2 pounds top round steak -- 1 inch thick
1 cup chopped onion
8 ounces mushrooms -- sliced, fresh
1 tablespoon dijon mustard
2 teaspoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon dill -- dried
1/4 teaspoon pepper
1 clove garlic -- minced
1/3 cup all-purpose flour
1 cup beef broth -- (fat free)
3/4 cup sour cream -- light
4 cups egg noodles hot, cooked

Preparation / Directions:

1. 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.

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