Slow Cooker Beef Stroganoff

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.

Chop half a sweet onion into small pieces.

Cut a 2-pound piece of chuck meat into smaller sections, about 1 inch in size.

Place the beef in a bowl and add 1/4 cup of flour, 1 1/4 teaspoons of salt, and 1 teaspoon of black pepper.

Stir to coat the beef in flour and seasonings.

Lightly grease a 4-quart slow cooker and transfer the coated beef and any remaining flour to the pot.

Add the diced onion, 2 teaspoons of minced garlic, 2 tablespoons of worcestershire sauce, and 1 tablespoon of dijon mustard.

Pour in 1 1/2 cups of beef broth and gently stir to combine all ingredients.

Cover the slow cooker and cook on low for 8 hours.

In the last half hour, bring a large pot of water to a boil and add 12 ounces of egg noodles, cooking according to package directions until al dente.

Drain the cooked noodles and set aside.

Put the slow cooker on warm and carefully remove the lid.

Spoon 1 cup of sour cream into the stroganoff in small dollops and gently stir to incorporate.

Add the drained egg noodles to the stroganoff and stir until fully coated in the sauce.

Spoon the beef stroganoff into a bowl and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens