Slow Cooker Beef Stroganoff

By nichc

Ingredients

• 1 1/2 pounds beef chuck steak, trimmed and cut into 1/2-inch cubes
• 1 package (14 ounces) white mushrooms, cleaned and quartered
• 2 onions, finely chopped
• 2 tablespoons tomato paste
• 1 cup low-sodium beef broth
• 1/2 cup white wine
• 1/4 cup low-sodium soy sauce
• 1 cup reduced-fat sour cream
• 2 tablespoons cornstarch
• 1/4 teaspoon black pepper
• 6 cups cooked egg noodles (optional)
• 3 tablespoons chopped parsley (optional)

Preparation

Step 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 or until beef is tender.

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

Amount Per Serving: Calories 246, Fat (g) 8, Sat Fat (g) 8, Cholesterol (mg) 78, Sodium (mg) 373, Carbs (g) 13, Fiber (g) 8, Protein (g) 26