Adapted from Farberware and Beef Stroganoff III on Allrecipes.com. round steak, salt, pepper, onions, garlic, Worcestershire sauce, beef broth, prepared mustard, dry white wine, flour, water, fresh mushrooms, low fat sour cream cvt

Ingredients

859	g (1 1/2 lbs) round steak (111632)
160	g (1 cup) onions, chopped
1/2	tsp pepper
1/4	tsp salt
1/2	tsp minced garlic
2	tablespoons Worcestershire sauce (91739)
1	tsp prepared mustard
1/4	cup dry white wine (Chardonnay, Sauvignon)
14 1/2	oz fat free reduced sodium beef broth (105273)
1/3	cup flour
1/3	cup cold water
1/2	lb fresh mushrooms, sliced
1	cup low fat sour cream (87270)
170	g Ronzoni Healthy Harvest egg noodles, dry (89310)

Directions

1. Cut steak into ¼-inch strips. Place in slow cooker with onions. Mix salt, pepper, garlic, Worcestershire sauce, mustard, wine and beef broth. Pour over meat mixture.
   
   
2. Cover and cook on HIGH for 3-4 hours or until meat is tender.
   
   
3. Dissolve flour into cold water and add to cooker along with mushrooms. Cover and cook on HIGH for an additional 60-90 minutes, stirring twice, or until thickened.
   
   
4. Prepare egg noodles per package directions. Drain.
   
   
5. Stir in sour cream and serve over rice or noodles, or mix in cooked noodles at the same time as the sour cream.
   
   
6. Notes: Next time no sour cream. Taste was so much spicier without it. Could detect loss of flavor after just 1/2 cup. Try increasing black pepper too.
   
   

Categories

Beef, Dairy, Pasta, Main Dish, American, Boil, Slow Cook, Sugar-Free

Nutritional Analysis

Nutrition Grade 96% confidence

Bad points Contains alcohol