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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 534.1
  • Total Fat: 16.4 g
  • Cholesterol: 154.4 mg
  • Sodium: 573.1 mg
  • Total Carbs: 50.4 g
  • Dietary Fiber: 2.6 g
  • Protein: 44.7 g

View full nutritional breakdown of Crock Pot Beef Stroganoff calories by ingredient
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Crock Pot Beef Stroganoff

Submitted by: MARIADETWILER

Introduction

Stolen from Leanne at SheCooks dot com and modified just a little Stolen from Leanne at SheCooks dot com and modified just a little
Number of Servings: 8

Ingredients

    2 1/2 pounds round steak, cut into 1 inch cubes (you can purchase already cubed!)
    black pepper
    garlic powder
    1 onion, chopped
    1/4 cup hot water
    1 beef bouillon cube
    2 tablespoons worchestershire sauce
    1 can cream Campbells Healthy Harvest cream of mushroom soup
    8 ounce package sliced mushrooms
    6 ounces light cream cheese, room temperature, cut into cubes
    package of wide egg noodles
    2 tablespoons smart balance stick butter
    1/4 cup fresh chopped parsley or 1 tablespoon dried
    1/2 cup fat free sour cream

Directions

Brown meat over medium-high heat in a large heavy non-stick skillet. As the meat browns, sprinkle with black pepper and a little garlic powder. (Do not add salt!) Brown beef in batches. As each batch browns, transfer to crock pot. Add chopped onions.

Combine hot water and bouillon cube, stirring to dissolve. Pour into skillet, stirring to scrape up any brown bits from the meat. Stir in the worchestershire sauce, cream of mushroom soup and mushrooms. Reduce heat and simmer on low for 5 minutes. Taste and add salt at this point if needed. Pour sauce over the meat and onions in the crock pot. Stir to combine. Cover and cook on low for 8 hours.

Drop room temperature cubes of cream cheese into the hot stroganoff and let sit for 15 minutes. (This is a good time to boil your noodles!) After 15 minutes, stir the softened and somewhat melted cream cheese into the meat mixture.

To serve, mix the butter into the hot, cooked and drained noodles. Stir in the parsley. Make a bed of noodles on serving dish and spoon stroganoff into the center. Top each serving with a tablespoon or two of sour cream. Garnish with extra parsley if desired.

Serving Size: 8 servings






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