Beef Stroganoff

After compiling and adjusting a few beef stroganoff recipes I have come up with my own. It’s a crock pot recipe, which are perfect for those days you want to come home from work and do little to nothing to make dinner. I often put this together on Sundays and have it for dinner on Monday nights, since Sunday is good day to prep and Monday nights are usually nights we don’t want to do anything, including cooking up dinner. I made it on the lighter side so it’s still a flavorful comforting dish, but low on calories and fat.

Beef Stroganoff

2 lbs beef stew meat

1 package white mushrooms

1 white onion

1 can cream of mushroom soup (low sodium)

5 T soy sauce (low sodium)

3 beef bouillon cubes

3 cans water

1 C sour cream (light)

2 T corn starch

6 C egg noodles

Pepper

Make sure the beef stew meat is thawed and place in crock pot. Clean and slice mushrooms and add to the crock pot. Dice the onion. My secret weapon for dicing onion is the chopper I got as a gift from my step mom Shelley a couple of Christmases ago, it’s from Pampered Chef and one of my favorite kitchen tools. Once you quarter the onion the chopper dices the onion for you in seconds.

Place the diced onion in the crock pot. Add the can of mushroom soup and then use the can to add 3 cans of water to the crock pot as well. Throw in the 3 beef bouillon cubes. Add 3 T of soy sauce. Top off with a couple of cranks/shakes of black pepper.

Now put the pot covered in your fridge until the next morning when you are ready to cook it up for dinner or place it in the crock pot and get your dinner rolling. Once you are ready to cook place in the crock pot and cook on low for 8 hours. If you are going to be gone a little more then 8 hours, no worries it can cook on low for a little longer. I am often gone for over 10 hours, so I set my crock pot for low for 8 hours then warm after the 8 hours is up.

When you get home from work (aka when you are ready to eat) add the 1 C of sour cream and the additional 2 T of soy sauce and mix. Also add the 2 T of corn starch to help thicken the sauce, if you don’t have corn starch on hand flour will work as well. Let this cook on low (or warm if your crock pot has the option) for an additional 20-30 minutes. In the meantime get a large pot of salted water boiling and add the egg noodles. The egg noodles only take about 7 minutes to cook so watch closely. Strain the noodles and top of with your beef stroganoff.

This recipe makes enough for David and I to have seconds as well as another portion to pack for lunches the next day. Enjoy a lighter flavorful beef strognoff that took little time to make!

330 calories per serving
6 servings per batch