Beef: 9 pt. Crockpot Beef Stroganoff
Source of Recipe
Weight Watchers Magazine, September/October 1997 (originally posted by Russell Fletcher)
Recipe Introduction
recipe modified by Betsy Burtis
List of Ingredients
1 1/2 lbs beef, trimmed -- * see note
1 c chopped onion
8 ozs sliced mushrooms
1 tbsp Dijon mustard
2 tsps dried parsley
1/2 tsp salt
1/2 tsp dill -- dried
1/4 tsp pepper
1 clove garlic -- minced
1/2 c all-purpose flour -- * see note
1 can fat-free beef broth -- * see note
3/4 c lowfat sour cream
6 c egg noodles, Barilla -- cooked, * see noteRecipe
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.
Serving Size : 6
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Original recipe called for 1 lb. steak, which would have brought it under 30% CFF, but we like more meat in it.
Betsy's Notes: Made 2/14/00. Had 1 1/2 lbs of extra lean stew beef in cubes and used it just as it was (original recipe called for 1 lb of t-bone steak, and then sliced it thin). To make up for the extra beef I increased the broth to use the whole can (was 1 cup), and the flour (was 1/3 cup). And, because the extra beef gave me additional servings, I increased the noodle amount to give me the right nutritional analysis.
Per serving: 436 Calories; 8g Fat (17% calories from fat); 38g Protein; 53g Carbohydrate; 133mg Cholesterol; 409mg Sodium
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