Thursday, January 23, 2014

Slow Cooker Beef Stroganoff

Here is a very simple, time saving and more healthy version of Beef Stroganoff. Enjoy!

Slow Cooker Beef Stroganoff
1 1/2 pounds beef for stew, cut into 1 inch cubes
1 medium onion, chopped 
2 tablespoons chopped fresh parsley 
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 (8-ounce) packages sliced mushrooms (about 3 cups)
3 garlic cloves, minced
1/3 cup all-purpose flour 
1 cup fat-free, lower-sodium beef broth
1 (8-ounce) container low-fat sour cream
2 cups hot cooked medium egg noodles (about 4 ounces uncooked)


  1. Place first eight ingredients (though garlic) in a 3-quart electric slow cooker; stir well.
  2. Place flour in a small bowl; gradually add broth, stirring with a whisk until blended. Add broth mixture to slow cooker; stir well. 
  3. Cover with slow cooker with lid; cook on high-heat setting 1 hour. Reduce to low-heat setting, and cook 7 to 8 hours or until steak is tender. 
  4. Turn slow cooker off; remove lid. Let Stroganoff stand 10 minutes. Stir in sour cream.
  5.  Serve Stroganoff over cooked noodles.
  • I used pre-cut stew for beef that I bought right at the meat save even more time.
  • I also used Parsley from Gourmet Garden . The tubed parsley was easier and caused less waste, since I did not have the need for a whole bunch of parsley this week. Here is a link to their Parsley.