Slow-Cooker Mushroom Beef Stroganoff
TOTAL TIME: Prep: 15 min. Cook: 6-1/4 hours
YIELD: 8 servings.
I love to make this for my husband and myself to have on a cold night. It warms us right up! Greek yogurt can be substituted for the sour cream. —Meg Hilton, Atlanta, Georgia
Ingredients
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2 pounds boneless beef chuck steak
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1 pound sliced fresh mushrooms
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2 medium onions, chopped
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1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
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2 tablespoons reduced-sodium soy sauce
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2 tablespoons Dijon mustard
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1 tablespoon Worcestershire sauce
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3 garlic cloves, minced
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3/4 teaspoon salt
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1/2 teaspoon pepper
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2 tablespoons cornstarch
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2 tablespoons water
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1 cup sour cream
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Hot cooked egg noodles
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Minced fresh parsley, optional
Directions
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1.
Cut steak into 3x1/2-in. strips. In a 5- or 6-qt. slow cooker, combine next 9 ingredients. Stir in steak strips. Cook, covered, on low until meat is tender, 6-8 hours.
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2.
Transfer steak to a serving dish; keep warm. Skim fat from cooking juices. Mix cornstarch and water until smooth; stir into cooking juices. Cook, covered, on high until thickened, 10-15 minutes. Stir in sour cream; pour over beef. Serve with noodles and, if desired, minced parsley.
Nutrition Facts
3/4 cup: 317 calories, 18g fat (8g saturated fat), 81mg cholesterol, 736mg sodium, 11g carbohydrate (4g sugars, 1g fiber), 26g protein.
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