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Beef and Parsnip Stroganoff




Source of Recipe


Recipe Institute


Recipe Introduction


"One serving of this recipe provides over 900 mg of potassium, which is needed to help maintain your body's fluid balance and regulate heart rythmn. "


Beef and Parsnip Stroganoff
Makes 4 servings


Ingredients
1 beef bouillon cube
3/4 cup boiling water
1 boneless beef top round steak (about 3/4 pound), trimmed
Nonstick olive oil cooking spray
2 cups cubed peeled parsnips or potatoes*
1 medium onion, halved and thinly sliced
3/4 pound mushrooms, sliced
2 teaspoons minced garlic
1/4 teaspoon black pepper
1/4 cup water
1 tablespoon plus 1-1/2 teaspoons all-purpose flour
3 tablespoons reduced-fat sour cream
1-1/2 teaspoons Dijon mustard
1/4 teaspoon cornstarch
1 tablespoon chopped fresh parsley
4 ounces uncooked yolk-free wide noodles, cooked without salt, drained and kept hot

*If using potatoes, cut into 1-inch chunks and do not sauté.




Slow Cooker Directions
1. Dissolve bouillon cube in 3/4 cup boiling water; cool. Meanwhile, cut steak lengthwise in half, then crosswise into 1/2-inch strips. Spray large nonstick skillet with cooking spray; heat over high heat. Add beef; cook and stir about 4 minutes or until meat begins to brown. Transfer beef and juices to slow cooker.

2. Spray same skillet with cooking spray; heat over high heat. Add parsnips and onion; cook and stir about 4 minutes or until browned. Add mushrooms, garlic and pepper; cook and stir about 5 minutes or until mushrooms are tender. Transfer mixture to slow cooker.

3. Stir 1/4 cup water into flour in small bowl until smooth. Stir flour mixture into cooled bouillon. Add to slow cooker; stir until blended. Cover; cook on LOW 4-1/2 to 5 hours or until beef and parsnips are tender.

4. Turn off slow cooker. Remove beef and vegetables with slotted spoon to large bowl; reserve cooking liquid from beef. Blend sour cream, mustard and cornstarch in medium bowl. Gradually add reserved liquid to sour cream mixture; stir well to blend. Stir sour cream mixture into beef and vegetable mixture. Sprinkle with parsley; serve over hot noodles. Garnish, if desired.