Light Beef Stroganoff

By [e-mail]

Ingredients

• 2 tsp paprika
• 1 1/2 lb beef stew meat
• 1 tb vegetable oil
• 2 c sliced white mushrooms
• 1 c sliced carrots
• 1 med onion - diced
• 1 1/2 cups low sodium beef broth
• 1/2 c sour cream
• 2 Tbs flour
• 3/4 tsp salt
• 1/2 tsp pepper
• egg noodles

Preparation

Step 1

Slowcooker:
Add paprika, salt, pepper, sour cream and broth to slow cooker and begin to heat. Warm oil in skillet over medium high and cook beef until browned on all sides. Transfer meat to slow cooker. Add mushrooms, carrots and onion to skillet and cook for 5 minutes, stirring often; transfer to slow cooker. Combine flour with 3TBS water to form a paste and add to slow cooker. Cook on high 3-4 or low 6-8 hours.

Stovetop:
Add paprika, salt, pepper, sour cream and brother to saucepan and warm over medium heat. Warm oil in skillet over medium high and cook beef until browned on all sides. Transfer meat to sauce. Add mushrooms, carrots and onion to skillet and cook for 5 minutes or until carrots are tender, stirring often; transfer to sauce pan. Combine flour with 3TBS water to form a paste and add to sauce pan. Bring to a boil and let simmer for 2-3 minutes to let the sauce thicken.