Recipe: Weight Watchers Beef Stroganoff (crock pot)

BEEF STROGANOFF

1 (1 pound) top round steak, 1 inch thick
1 cup chopped onion
8 ounces sliced fresh mushrooms
1 tablespoon Dijon mustard
2 teaspoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon dried dill
1/4 teaspoon ground black pepper
1 clove garlic, minced
1/3 cup all-purpose flour
1 cup fat-free beef broth
3/4 cup fat-free sour cream
4 cups hot cooked egg noodles (for serving)

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.

Makes 4 servings

Per serving: Selections: 3 P/M, 1 FR/V, 2 B, 70C. Points: 9.

Per serving: Calories 463 (14% from fat); protein 37.8 g; fat 7.3 g (sat 2.1 g); carbohydrates 57.6 g; fiber 5.4 g; cholesterol 113 mg; iron 6.2 mg; sodium 508 mg; calcium 130 mg.

Source: Weight Watchers Magazine, September/October 1997