Family Dinner: Crock Pot Beef Stroganoff

B and I have been married for almost 7 years. With the passage of time, two 3 year-olds running around, plus B's job, and just life in general, I would say the "movie" idea of romance has fallen by the wayside. Dates are few and far between, and we are both usually pretty tired by the end of the day. Most nights are spent on the couch with our respective Apple devices catching up on our latest favorite TV series (currently Boardwalk Empire and Revenge).

It is kind of funny how much my ideals of romance have changed over time...I have come to recognize and appreciate the little ways that B shows love...like taking my car to get gas when it is -4 degrees out so I won't freeze, making me coffee and setting out a mug every morning, or putting my clothes that I habitually pile on my dresser away because I am too lazy to he is tired of looking at them I can't seem to find the time. I will take not having to go out and pump gas in the freezing weather over a stereotypical attempt at romance any day. To me, that is true love.

Of course I have my own small ways of showing love...mostly through food (thanks southern grandmas!).  I hate mushrooms and seafood, and since I am the cook, we rarely have either. But since B and the kids both enjoy them, I will sacrifice and make a fish or mushroom dinner every now and then.   Ahhhhh.....gas and mushrooms. C'est l'amour.

This stroganoff is one example...I left the mushrooms big so I could easily pick them out, and the sauce flavor wasn't too shroom-ey.  I actually kind of liked this.  I served this over whole wheat egg noodles, but rice would be a decent as well.

Crock Pot Beef Stroganoff
Makes 8 Servings
180 cals / 6g fat / 10g carbs / 22g protein

1 1/2 lb lean beef (top round, top sirloin, etc...)
1 onion
4 cloves garlic
3 TB parsley
1 lb sliced mushrooms
1 tsp salt
1/2 tsp pepper
1/2 cup flour
1 TB Worcestershire sauce
1 TB Dijon mustard
1 1/2 cup beef broth
8 oz fat-free sour cream

1. Trim all visible fat from the beef and slice into 1/2 inch strips. Place beef in bottom of crock pot. Chop onion, parsley, and garlic and spread over beef. Add mushrooms over onions. Season with salt and pepper.

2. Whisk together broth, Worcestershire sauce, and mustard. Whisk in flour until smooth. Poor over mushrooms and cook on low for 6-8 hours. Stir in sour cream just before serving.