I hope everyone enjoyed the holiday's with their friends and family! Now, it's time to start getting back into our regular routines, which means (for me anyways) easy meals!
1 lb. round steak - 1 inch thick, trimmed
1 cup chopped onion
2 T chopped fresh parsley
2 T dijon mustard
1/2 tsp salt
1/2 tsp dried dill
1/2 tsp freshly ground black pepper
1 8 ounce package fresh sliced mushrooms (about 2 cups)
3 garlic cloves, minced
1/3 cup all purpose flour
1 cup fat free, low sodium beef broth
1 8 oz. container low fat sour cream
2 cups hot, cooked egg noodles (whole wheat would be best)
Cut steak diagonally across grain, into 1/4 inch thick slices. Place steak and next 8 ingredients (through garlic) in a 3 quart crockpot. Stir well.
Lightly spoon flour into a dry measuring cup, level with a knife. Place flour in a small bowl, gradually add broth, stirring with a whisk until blended. Add broth mixture to crockpot, stir well. Cover with lid. Cook on high setting for one hour. Reduce heat to low for 7 to 8 hours, or until meat is tender. Turn slow cooker off, and remove lid. Let sit for 10 minutes. Stir in sour cream. Serve over noodles.