What's For Dinner: Slow Cooker Beef Stroganoff

Slow Cooker Beef Stroganoff

From January 2011's Family Circle Magazine

Slow Cook: 4 1/2 hours on HIGH or 6 1/2 hours on LOW

1 1/2 pounds beef chuck steak, trimmed and cut into 1/2-inch cubes
1 package (14 ounces) white mushrooms, cleaned and quartered
2 onions, finely chopped
2 tablespoons tomato paste
1 cup low-sodium beef broth
1/2 cup white wine
1/4 cup low-sodium soy sauce
1 cup reduced-fat sour cream
2 tablespoons cornstarch
1/4 teaspoon black pepper
6 cups cooked egg noodles (optional)
3 tablespoons chopped parsley (optional)

Directions

1. Combine beef, mushrooms, onions, tomato paste, broth, wine and 3 tablespoons of the soy sauce in slow cooker bowl. Cover and cook on HIGH for 4 hours or on LOW for 6 hours or until beef is tender.

2. In a small bowl, stir together sour cream, remaining 1 tablespoon soy sauce, cornstarch and black pepper; whisk into slow cooker bowl and cook an additional 30 minutes or until sauce has thickened. Serve over egg noodles and sprinkle with parsley, if desired.

The Verdict

We really enjoyed this! I will definitely make it again! I did it for 4.5 hours on high and it came out very good! I wish the sauce was thicker, but I think that could be accomplished by adding a little more corn starch. However, I think that the sauce being thinner made the calories less, so it's a trade off that's worth it. The mushrooms in this recipe were awesome, and if you're a mushroom lover I would recommend it. Also, to save time (and tears) I used frozen chopped onion which worked out well and made it that much easier to assemble.


Nutrition Facts

Servings Per Recipe 6 servings


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Amount Per Serving
Calories 246
Total Fat (g) 8
Saturated Fat (g) 8
Cholesterol (mg) 78
Sodium (mg) 373
Carbohydrate (g) 13
Fiber (g) 8
Protein (g) 26

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Percent Daily Values are based on a 2,000 calorie diet