Slow cooker beef stroganoff
- Number of Servings: 8
Ingredients
3 lbs stewing beef2 tbsp soy sauce1 tsp black pepper2 lbs sliced white mushrooms (about 5 cups)1 cup finely chopped onion1 1⁄2 cups beef broth 2⁄3 cups white wine1 1⁄2 tbsp tomato paste2 tbsp dry mustard2 tsp sugar 1⁄4 cup hot water2 tsp butter 1⁄2 cups chopped green onion1 cup sour cream4 tbsp corn starch 1⁄4 cup cold water2 tbsp freshly chopped parsley
Using a fork, pierce the beef pieces. Rub the soy sauce into the meat, cover and refrigerate for 15-60 minutes.
Pat the meat dry and season with black pepper. Melt butter in a medium-hot skillet and when it stops foaming, add the beef (in batches). Brown each side for about 4 minutes. Transfer to the slow cooker.
While the meat browns, combine the hot water, dry mustard, sugar and pepper in a small bowl and stir until it becomes a paste. Set aside.
Slice the onions and mushrooms and cook them in the skillet over medium heat until soft, about 5 minutes. Stir in the tomato paste, wine, beef broth, and mustard sauce. Make sure to loosen any brown bits from the pan. Pour everything into the slow cooker over the beef.
Cook on low for 6-8 hours. (I had to use high for 4 hours and the meat still came out tender.)
When cooking is finished, set the slow cooker to high.
In a bowl, whisk the sour cream, cold water and cornstarch together. Stir 1 cup of hot cooking liquid into the mixture, then stir the sauce into the slow cooker and cook for another 30 minutes on high or 1 hour on low.
If serving with eggs noodles, cook them during this time.
Noodles not included in calorie cunt
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user MOONTOES1.
Pat the meat dry and season with black pepper. Melt butter in a medium-hot skillet and when it stops foaming, add the beef (in batches). Brown each side for about 4 minutes. Transfer to the slow cooker.
While the meat browns, combine the hot water, dry mustard, sugar and pepper in a small bowl and stir until it becomes a paste. Set aside.
Slice the onions and mushrooms and cook them in the skillet over medium heat until soft, about 5 minutes. Stir in the tomato paste, wine, beef broth, and mustard sauce. Make sure to loosen any brown bits from the pan. Pour everything into the slow cooker over the beef.
Cook on low for 6-8 hours. (I had to use high for 4 hours and the meat still came out tender.)
When cooking is finished, set the slow cooker to high.
In a bowl, whisk the sour cream, cold water and cornstarch together. Stir 1 cup of hot cooking liquid into the mixture, then stir the sauce into the slow cooker and cook for another 30 minutes on high or 1 hour on low.
If serving with eggs noodles, cook them during this time.
Noodles not included in calorie cunt
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user MOONTOES1.
Nutritional Info Amount Per Serving
- Calories: 364.3
- Total Fat: 18.5 g
- Cholesterol: 127.1 mg
- Sodium: 573.9 mg
- Total Carbs: 10.5 g
- Dietary Fiber: 1.2 g
- Protein: 36.3 g
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