Slow Cooker Beef Stroganoff
- Reviews 6
Ready In: 6 hrs 10 mins
Serves: 8
Ingredients
- 2 lbs stewing beef, cubed and trimmed of excess fat
- 2 teaspoons oil
- 1 large onion, chopped (about 2 cups)
- 1 lb white mushroom, trimmed and halved (or quartered, if large)
- 1 1⁄2 teaspoons coarse salt
- 1 teaspoon ground pepper
- 2 tablespoons Dijon mustard
- 1⁄2 cup white wine
- 2 tablespoons flour
- 1⁄2 cup reduced-fat sour cream
- 1 tablespoon dill, fresh
Directions
- Saute the onions in the oil until soft and place it in a 5- to 6-quart slow cooker.
- Saute the mushrooms in the same pan as the onions until soft and place it in the slow cooker.
- Optionally you can brown the beef in the same pan.
- Place the stewing beef in the slow cooker with salt, pepper, mustard, and wine. Stir to combine.
- Cover, and cook on low until meat is tender, about 8 hours (or on high for 6 hours).
- 30 minutes before the end of the cooking time, sprinkle the flour over the meat and stir.
- With slow cooker turned off, stir in sour cream. Serve beef over noodles or rice; sprinkle with dill, if desired.
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