Healthy Test Kitchen
Slow Cooker Beef Stroganoff
This beef stroganoff recipe couldn't be easier. Just throw all of the ingredients together in the slow cooker.
Servings: ~5
Ingredients
1 pound top round steak
1 cup onion
8 oz mushrooms
3 cloves garlic
2 tbsp fresh parsley
2 tbsp Dijon mustard
1/2 tsp salt
1/2 tsp dried dill
1/2 tsp pepper
1/3 cup flour
1 cup beef broth
8 oz low-fat sour cream
Instructions
1. Cut beef into cubes.
2. Add ingredients through seasoning into slow cooker. Stir.
3. Spoon flour into bowl. Gradually add broth, whisking. Add to slow cooker. Stir.
4. Cover and cook on high for 1 hour. Cook on low 7-8 hours. Turn slow cooker off and let stand 10 minutes. Add sour cream.
Nutrition Information (without sour cream)
225 calories, 11.4g fat, 9.1g carbs, 1.6g fiber, 1.7g sugar, 21.1g protein)
Nutrition Information (with sour cream)
289 calories, 15.4g fat, 12.3g carbs, 1.6g fiber, 4.9g sugar, 24.3g protein
Inspired by Cooking Light
Note: It tasted better without the sour cream. Maybe the mustard and sour cream did not go well together. Recipe produces a lot of liquid, which is good if you want sauce for the pasta. Otherwise, try reducing the liquid in this recipe.
Slow Cooker Beef Stroganoff
Greek yogurt is used to give this dish the classic stroganoff flavor.
Ingredients
1 onion
2 cups mushrooms, quartered (Original recipe called for 12oz, but that was way too much)
4 cloves garlic (optional)
3/4 pound beef
1/2 cup broth (Although it doesn't look like it, this might have been a bit too much. The dish releases liquid when it cooks)
2 tsp soy sauce (Original recipe called for Worcestershire sauce)
1.5 tsp paprika
3/4 tsp salt
3/4 cup Greek yogurt (I used 5.3oz because that is all I had, and it was enough)
2 tbsp flour
1/2 tsp Dijon mustard
Instructions
1. Put onions, mushrooms, and garlic in slow cooker.
2. Top vegetablews with meat, broth, soy sauce, paprika, and salt.
3. Cover and cook on low for 6-7+ hours or high for 5-6 hours.
4. Stir together yogurt, flour and mustard. Stir into slow cooker. Cover and cook on low 15 minutes.
Inspired by Memeinge
Note: I used beef chuck in this recipe. Original recipe called for steak and cooking it on high 4-5 hours. The meat was still tough after 4 hours but was slightly more tender (although a bit chewy) after 5 hours. The yogurt separated when I followed the instructions above. Next time, try something different.
Beef Stroganoff
Ingredients
1 pound beef (soft meat)
1 onion
4 portobello mushrooms
less than 1 cup broth
1/2 cup sour cream
1 tbsp flour
salt, pepper, thyme
Instructions
1. Take sour cream out of fridge and bring to room temperature.
2. Carmelize onions. Add beef. Cook. Add mushrooms. Stir in flour. Add broth. Cook until it thickens.
3. Temper sour cream. Remove stroganoff from heat and add sour cream.