Slow Cooker Beef Stroganoff
Prep Time: 10 minutes
Cooking Time: Total 7 1/2 hours on low setting
This is so easy to make. You can use a chuck roast and cut it into cubes or you can use a lean top round steak or packaged stew meat. Cook the noodles in boiling water on the stove just before serving, or you can cook them ahead of time and refrigerate in a zip lock bag or container until ready to serve. Or serve over mashed potatoes or rice.
2 pounds beef, chuck roast, lean, trimmed and cut into cubes or strips
1 tablespoon canola oil or vegetable oil
1 1/2 cups beef broth or vegetable broth, low sodium
1/2 teaspoon garlic powder
2 tablespoons Worcestershire sauce, low sodium
10 ounces mushrooms, Crimini or button or combo, sliced
1 cup sour cream, low fat or light
1 tablespoon parsley, fresh, chopped
8 ounces egg noodles
Cut beef into cubes or strips about 1 and a half inches in size. Heat a large skillet over medium high heat. Add oil and beef and brown for 2 minutes on each side. Place beef in bottom of slow cooker. Add broth, Worcestershire sauce and garlic powder. Cover and cook on low setting for 6 hours. Stir in mushrooms and cook for 1 additional hour. (you can add the mushrooms at the beginning, but they will turn black with such a long cooking time). Add sour cream and stir (a little extra if desired). Cook for another 10 minutes until heated through. Serve over noodles. Egg Noodles: Cook egg noodles in a large pot of boiling water according to package directions. You can make ahead of time and refrigerate in a zip lock bag until serving.
Per Serving About: 390 calories, 14 g fat, 5 g saturated fat, 0 g trans fat, 37 g protein, 29 g carbohydrates, 1 g dietary fiber, 160 mg sodium