BEEF STROGANOFF

By á-3530

Ingredients

• 1 1/2 pounds beef chuck steak, trimmed and cut into 1/2-inch cubes
• 1 pound sliced cremini mushrooms
• 2 small onions, finely chopped
• 2 Tbsp. tomato paste
• 1 cup low-sodium beef broth
• 1/2 cup white wine
• 4 Tbsp. low-sodium soy sauce, divided
• 1 cup reduced-fat sour cream
• 2 Tbsp. cornstarch
• 1/4 tsp. black pepper
• cooked egg noodles, whole wheat pasta or rice, for serving
• chopped Italian parsley, for garnish (optional)

Preparation

Step 1

1. Combine beef, mushrooms, onions, tomato paste, broth, wine and 3 Tbsp. soy sauce in the bowl of a slow cooker. Cover and cook on HIGH for 4 hours or on LOW for 6 hours, or until beef is tender.

2. In a small bowl, stir together sour cream, remaining 1 Tbsp. soy sauce, cornstarch and black pepper; whisk into the hot meat mixture and cook an additional 30 minutes or until sauce has thickened slightly. Serve over pasta or rice and garnish with parsley, if using.

Yield: 6 servings