1poundtop round roast or round tip roasttrimmed of fat and sliced
¾teaspoonsalt
½teaspoonfreshly ground black pepper
1mediumonionchopped
2 cupsdried mushrooms
2TablespoonsDijon mustard
3 clovesgarlicpressed or minced
½teaspoondried dill weed
2Tablespoonsfresh parsleychopped
1cupbeef broth
⅓cupall-purpose flour
8ounceslight, low-fat sour cream
4ouncesegg noodle pasta
Instructions
Trim fat from roast and cut against the grain into thin slices. Season the beef with salt and pepper.
Combine beef, onions, garlic, dried mushrooms, dill, Dijon mustard and parsley in a slow cooker. Stir.
Measure flour into a separate bowl or measuring cup, and slowly add beef broth, whisking until incorporated.
Pour broth mixture into the slow cooker and stir.
Cover and cook on high for 1 hour.
After 1 hour, remove the lid and stir the beef stroganoff. Lower the heat to low and cook for 4 more hours.
Once cooking time is complete, turn off the slow cooker and remove the lid. Let stand for 10 minutes
Boil water on stovetop and cook the egg noodles, according to the package directions. Drain in a colander.
After the beef stroganoff has cooled slightly, uncovered, for 10 minutes, add sour cream to the slow cooker and stir well.
Serve beef stroganoff over egg noodles and garnish with fresh parsley, if you like.
Notes
Substitutions & Variations
For more, flavor, sear beef lightly before adding it to the slow cooker.
You can use 2 cups of fresh mushrooms instead of dried in this recipe.
You can substitute ½ Tablespoon of fresh dill for the dried dill in this recipe.
Instead of egg noodles, serve beef stroganoff over rice or mashed potatoes.
Storage, Freezing & Reheating Instructions
Store leftover beef stroganoff in an airtight container in the refrigerator for up to 3 days.
For best results, store the egg noodles and beef stroganoff separately.
Reheating Instructions:
Reheat stogranoff in the microwave or on the stovetop, until heated through. You may find it necessary to add some more beef broth when reheating if the gravy is too thick.
Add a tablespoon of water to the egg noodles before reheating them in the microwave so they stay moist and don’t dry out.
Freezing Insructions:
Allow the beef and gravy mixture to cool before transferring to airtight freezer-safe containers or freezer bags. (For best results, do not freeze the noodles with the beef and mushroom sauce.)
Store in the freezer for up to 3 months.
Thaw completely in the refrigerator before reheating