Lightened Up Crock Pot Beef Stroganoff

lightened up crockpot beef stroganoff

Growing up, beef stroganoff was a dish that consisted of ground beef, onions and cream of mushroom soup served over noodles. It was fast, inexpesive and I’ll be honest, delicious. Total comfort food.

This version is more traditional – sliced steak and mushrooms, with a lightened up sauce. Throw it in the slow cooker in the morning and spend the rest of the day awaiting this delicious dinner!

Serve it up with whole wheat  or egg noodles and a big green salad (and maybe a glass of red).

Lightened Up Crock Pot Beef Stroganoff

Prep Time: 10 minutes

Cook Time: 8 hours

Total Time: 8 hours, 10 minutes

Yield: 4 servings

Serving Size: about 1 cup mixture

Lightened Up Crock Pot Beef Stroganoff

Gather

1 (1-pound) top round steak (1 inch thick), trimmed
1 cup chopped onion
2 tablespoons chopped fresh parsley
2 tablespoons Dijon mustard
3/4 teaspoon salt
1/2 teaspoon dried dill
1/2 teaspoon black pepper
2 cups sliced mushrooms
3 garlic cloves, minced
1/3 cup all-purpose flour
1 cup beef broth
a few shakes of Worchestershire Sauce
1 (8-ounce) container low-fat sour cream

Step by Step

  1. Cut steak diagonally across grain into 1/4-inch-thick slices.
  2. Place steak and next 8 ingredients (though garlic) in a slow cooker; stir well.
  3. Lightly spoon flour into a dry measuring cup; level with a knife.
  4. Place flour in a small bowl; gradually add broth, stirring with a whisk until blended.
  5. Add broth mixture and Worchestershire sauce to slow cooker; stir well.
  6. Cover with lid; cook on high-heat for four hours or low-heat setting 7 to 8 hours or until steak is tender.
  7. Turn slow cooker off; remove lid.
  8. Let stroganoff stand 10 minutes.
  9. Stir in sour cream.
  10. Serve stroganoff over noodles.

Nutrition

Calories 306.4; Fat 12.2 g; Saturated Fat 6.1 g; Cholesterol 89.5 mg; Sodium 694.0 mg; Potassium 721.8 mg; Carbohydrate 16.3 g; Fiber 1.5 g; Sugars 0.7 g; Protein 30.7 g

Nutritional Information is for sauce only.

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Original recipe from Cooking Light.