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Beef Stroganoff


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  • 1 1/2 pounds beef chuck steak, cut into 1/2 inch cubes
  • 14 oz. white mushrooms-quartered
  • 2 onions finely chopped
  • 2 T tomato paste
  • 1 c beef broth (low sodium
  • 1/2 c white wine
  • 1/4 c soy sauce (low sodium
  • 1 c reduced-fat sour cream
  • 2 tablespoons cornstarch
  • 1/4 tsp. black pepper
  • 6 c cooked egg noodles
  • 3 T chopped parsley


Preparation time 15mins
Cooking time 400mins


Step 1

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

2. In a small bowl, sir together sour cream, remaining 1 tablespoon soy sauce, cornstarch and black pepper; whisk into slow cooker bowl and cook and additional 30 minutes or until sauce has thickened. Serve over egg noodles and sprinkle with parsley if desired'

246 calories; 8 g fat (3g sat.) 26 g protein; 13 g carbs; 1 g fiber; 373 mg sodium; 78 mg cholesterol

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