Multi-Cooker Beef Stroganoff | UNL Food | Nebraska

Name: Multi-Cooker Beef Stroganoff | UNL Food | Nebraska
Ingredients: 2 ½ Tablespoons oil; 1 ½ pounds beef top round steak, trimmed and cut into ¼-inch thick strips; 1 pound fresh mushrooms, gently rubbed under cold running water, sliced; 1 cup onion, scrubbed with clean vegetable brush under running water, finely chopped; 3 garlic cloves, minced; 1 cup low-sodium beef broth; 1 Tablespoon Worcestershire sauce; 1 teaspoon Dijon mustard; 1 teaspoon salt; ½ teaspoon pepper; 1 Tablespoon cornstarch; 2 Tablespoons cold water; 1 ½ cups low-fat sour cream; ¼ cup fresh parsley, gently rubbed under cold running water, chopped (optional)

food.unl.edu

Bottom round steak is an affordable, leaner cut of beef derived from the rump area of a beef animal.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at food.unl.edu.

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Cooking tools:

Multi-cooker
Chef's knife
Cutting board
Vegetable brush
Measuring spoon
Measuring cup
Mixing bowl
Spoon
Airtight container
Refrigerator

Ingredients

2 ½ Tablespoons oil
1 ½ pounds beef top round steak, trimmed and cut into ¼-inch thick strips
1 pound fresh mushrooms, gently rubbed under cold running water, sliced
1 cup onion, scrubbed with clean vegetable brush under running water, finely chopped
3 garlic cloves, minced
1 cup low-sodium beef broth
1 Tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1 teaspoon salt
½ teaspoon pepper
1 Tablespoon cornstarch
2 Tablespoons cold water
1 ½ cups low-fat sour cream
¼ cup fresh parsley, gently rubbed under cold running water, chopped (optional)