Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     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  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

Preparation:

1. 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.

Nutritional Information:

149 Calories (kcal); 3g Total Fat; (15% calories from fat); 14g Protein; 20g Carbohydrate; 17mg Cholesterol; 492mg Sodium