1 beef bouillon cube
3/4 cup boiling water
1 lb beef round steak, trim off fat
nonstick cooking spray
2 cups cubed and peeled parsnips
1 medium onion, halved lenghwise then cut into thin slices
3/4 lb fresh mushrooms, sliced
2 tsp minced garlic
1/4 tsp freshly ground black pepper
1/4 cup water
1 1/2 tbsp flour
3 tbsp sour cream
1 1/2 tsp Dijon mustard
1/4 tsp cornstarch
1 tbsp chopped parsley
4 ounces uncooked wide noodles, cooked and drained
Dissolve the bouillon cube in the boiling water.
Cut steak in half lenthwise then cut each half into 1/2-inch strips.
Spray a large nonstick skillet with the nonstick cooking spray and heat over high heat. Add the beef strips and cook, stirring, about 4-5 minutes until meat begins to brown. Transfer the beef and juices to a slow cooker.
Spray same skillet again and heat over high heat. Add the parsnips and onion; cook, stirring, until browned. Add the mushrooms, garlic, and pepper; cook, stirring, about 5 minutes. Add mixture to the slow cooker.
Whish the water and flour together in a small bowl until smooth. Combine the mixture with the bouillon water; stir into the slow cooker until blended.
Place lid on cooker and cook on low for 4 1/2 to 5 hours until the beef and parsnips are tender.
Turn off cooker; remove beef and veggies with a slotted spoon to a large bowl. Reserve the cooking liquid.
Blend the sour cream, mustard and cornstarch together in a medium bowl until smooth. Gradually add the reserved cooking liquid to the sour cream mixture stirring to blend well. Stir mixture into the beef and vegetables in the bowl.
Sprinkle with the parsley and serve over the hot noodles.