Slow cooker beef stroganoff
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Slow cooker beef stroganoff calories by ingredient
Introduction
From scratch, no canned anything! From scratch, no canned anything!Number of Servings: 8
Ingredients
-
3 lbs stewing beef
2 tbsp soy sauce
1 tsp black pepper
2 lbs sliced white mushrooms (about 5 cups)
1 cup finely chopped onion
1 1⁄2 cups beef broth
2⁄3 cups white wine
1 1⁄2 tbsp tomato paste
2 tbsp dry mustard
2 tsp sugar
1⁄4 cup hot water
2 tsp butter
1⁄2 cups chopped green onion
1 cup sour cream
4 tbsp corn starch
1⁄4 cup cold water
2 tbsp freshly chopped parsley
Directions
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.