Ww Slow Cooker Beef Stroganoff
"Only 9 points."
photo by Caroline Cooks
- Ready In:
- 192hrs 35mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1 1⁄2 lbs beef, fat trimmed
- 1 cup chopped onion
- 8 ounces sliced mushrooms
- 1 tablespoon Dijon mustard
- 2 teaspoons dried parsley
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon dried dill
- 1⁄4 teaspoon pepper
- 1 minced garlic clove
- 1⁄2 cup all-purpose flour
- 10 1⁄2 ounces nonfat beef broth
- 3⁄4 cup low-fat sour cream
- 6 cups egg noodles, cooked
directions
- Wrap steak in heavy duty plastic wrap; freeze for 30 minutes.
- Unwrap steak; cut steak diagonally across the grain into 1/8 inch thick slices.
- Place steak, onion, and next 7 ingredients in a 3 quart electric slow cooker.
- Combine flour and broth in a bowl; stir with a whisk until blended.
- Add broth mixture to cooker; stir well.
- Cover and cook on LOW heat for 8 hours or until tender.
- Turn slow cooker off; remove lid.
- Let stand 10 minutes;.
- Stir in sour cream; blend well.
- Serve stroganoff over noodles.
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Reviews
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Found that freezing the meat for 30 min was a wonderful way to make it very easy to get nice even slices very easily. -
My family loves this recipe. I used venison instead of beef, Greek plain non-fat yogurt instead of sour cream, portabello sliced mushrooms, and fresh, chopped Italian parsley. If there are any leftovers, they don't last long! -
We didn't care for this recipe. I found the sauce to be a little floury and the Dijon taste to be too strong. -
Extra Delicious, Audrey. I made on the stove-top for one; using the dried dill (yum!). Made for One Dish Wonders in Cooking Photos. -
This was really great! (And I love the fact that it doesn't call for condensed cream of anything soup!) It turned out really smooth and flavorful. I made it with venison, and the meat was tender and moist and not overdone at all (I'm sure beef would be excellent also), the sauce/gravy was a little onion-ey for my taste and needed a bit more dijon zip, I think, so next time I'll double the dijon and cut back on the onion a bit, but that's just my personal preference! Otherwise, it was a total hit. And I'm happy to report the leftovers make an excellent lunch the next day! Thanks for a great recipe!
Tweaks
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My family loves this recipe. I used venison instead of beef, Greek plain non-fat yogurt instead of sour cream, portabello sliced mushrooms, and fresh, chopped Italian parsley. If there are any leftovers, they don't last long!
RECIPE SUBMITTED BY
I am a mother of three and live in central Pennsylvania. My children were very active in after school activities and found we weren't spending anytime together at meal time. In 1998, I decided to start cooking my dinners in a crockpot so that we could have a home cooked meal together once everyone came home. My children now get so excited to see what we are having to eat and love the smell when they walk in the door. My family calls me the crock pot queen. LOL I use my crock pot everyday of the year.
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<br>My three children are now in college and before they come home they request their favorite meal. I still continue to cook in the crock pot for my husband and I. It is nice after a long day to know your meal is ready. It also helps in keeping my grocery bill down. With zaar, I can print my shopping list and that is all I purchase is the ingredients on that list.
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<br>Now, my two daughters have been crock pot cooking while in college. They find it is easy to cook for the themselves and their friends. It is an easy way to have friends over for dinner after classes
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<br>I still love trying new recipes and purchasing cookbooks, especially crock pot cookbooks.
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<br>Happy Cooking!
