Crockpot: beef stroganoff (core + 1 WPA)
Source of Recipe
WW Community
Recipe Introduction
The flour works out to 0.75 WPA per serving, so I rounded up to one point. I have tried at least five core beef stroganoff recipes, and this is the best by far. The beef chipped nicely while cooking.
List of Ingredients
1 lb top round steak, trimmed
1 c chopped onion
1 TBS dried parsley
2 TBS Dijon mustard
3/4 tsp salt
1/2 tsp dried dill
1/2 tsp dried pepper
8 oz sliced mushrooms (approximately 2 c)
3 garlic cloves, minced
1/3 c all-purpose flour (3 WPAs; 0.75 WPA per each of 4 servings)
1 c beef broth
8 oz FF sour cream
2 c hot cooked whole-wheat egg noodles (or other whole grain)Recipe
Cut steak diagonally across the grain into 1/4" thick slices. Place steak and next eight ingredients (through garlic) in an electric slow cooker. Stir well.
Spoon flour into dry measuring cup; level with knife. Place flour in a small bowl, and gradually add broth, stirring with a whisk until blended. Add broth mixture to slow cooker; stir well. Cook on high 1 hour. Reduce heat to low and cook 7-8 hours, until steak is tender. Turn slow cooker off; remove lid. Let stand 10 minutes. Stir in sour cream. Serve stroganoff over noodles.
Serves 4 (1 c stroganoff; 1 c noodles)
For those on Flex: 404 calories, 10.1 g fat, 2.9 g fiber per serving
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