Slow Cooker Beef Stroganoff - Everyday Food with Sarah Carey

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt is lower in fat and higher in protein.

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is lower in calories; pork is often less expensive.

egg noodles

🥗Healthier: whole wheat pasta

💰Cheaper: regular pasta

Whole wheat pasta offers more fiber.

Cut up 2 cups of onion casually, as it will break down in the slow cooker.

Place the chopped onions into the slow cooker.

Cut 2 lbs of beef chuck into 1-inch wide strips that are about 3 inches long.

Add the beef strips to the slow cooker.

Add 1 lb of halved mushrooms to the slow cooker.

Sprinkle 1.5 tsp of salt and 1 tsp of black pepper over the ingredients in the slow cooker and toss to combine.

Cover the slow cooker and cook on low for 8 hours or on high for 6 hours without adding any additional liquid.

After cooking, in a separate pan, mix 2 tbsp of corn starch with 2 tsp of cold water until dissolved.

Ladle about 1 cup of the juices from the slow cooker into the corn starch mixture.

Pour the corn starch mixture back into the pan and bring it to a boil to thicken.

Once thickened, add the mixture back into the slow cooker and stir to combine everything.

Stir in 1/2 cup of sour cream and 2 tbsp of Dijon mustard until well mixed.

Finish with chopped dill, either stirred in or sprinkled on top of each serving.

Serve the stroganoff over cooked egg noodles.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens