Ingredients

• 1 cup onion
• 3 garlic cloves
• 1 pound top round steak
• 1 tablespoon dried parsley
• 2 tablespoons Dijon mustard
• 1/2 teaspoon dried dill
• 1/2 teaspoon black pepper
• 4 ounces packaged sliced mushrooms
• 1/3 cup all-purpose white flour
• 1 cup low-sodium beef broth
• 1/2 cup low-fat sour cream
• 8 ounces egg noodles, uncooked

Preparation

1. Chop onion and mince garlic.
2. Cut steak into 1/4″ thick slices. Place steak, garlic, onions and next 5 ingredients in a 3 quart electric slow cooker. Stir well.
3. Lightly spoon flour into a dry measuring cup. Place flour in a small bowl, and gradually add broth, stirring with a whisk until blended.
4. Add broth to slow cooker, and stir well.
5. Cover with lid; cook on high setting for 1 hour. Reduce to low heat setting, and cook for 7 to 8 hours or until steak is tender.
6. Prepare egg noodles according to package instructions, omitting salt.
7. Turn slow cooker off, and remove lid. Let beef mixture stand for 10 minutes.
8. Stir in sour cream. Serve beef sauce over noodles.

Helpful hints

• An 8-ounce package of egg noodles makes approximately 2-1/2 cups cooked.
• For a lower protein diet if you reduce beef and sauce portion to 1/2 cup over 1/2 cup noodles the protein is 20 grams per serving (2 meat choices).