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For those days when you're craving comfort food without the calories, try this easy light slow cooker beef stroganoff. It has the rich flavor of the classic dish without the extra fat and calories. It's still stick-to-your-ribs comfort food for cold winter days. But it contains less fat and calories than traditional beef stroganoff, which makes it perfect for anyone who wants to eat healthier as part of a New Year's resolutio

Slow Cooker Beef Stroganoff

A lighter version of the classic Russian dish. This slow cooker beef stroganoff is hearty and rich -- without the extra fat and calories
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Course Main Course
Cuisine Russian
Servings 6
Calories 286 kcal

Ingredients
  

  • 1 pound top round roast or round tip roast trimmed of fat and sliced
  • ¾ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 medium onion chopped
  • 2 cups dried mushrooms
  • 2 Tablespoons Dijon mustard
  • 3 cloves garlic pressed or minced
  • ½ teaspoon dried dill weed
  • 2 Tablespoons fresh parsley chopped
  • 1 cup beef broth
  • ⅓ cup all-purpose flour
  • 8 ounces light, low-fat sour cream
  • 4 ounces egg noodle pasta

Instructions
 

  • Trim fat from roast and cut against the grain into thin slices. Season the beef with salt and pepper.
  • Combine beef, onions, garlic, dried mushrooms, dill, Dijon mustard and parsley in a slow cooker. Stir.
  • Measure flour into a separate bowl or measuring cup, and slowly add beef broth, whisking until incorporated.
  • Pour broth mixture into the slow cooker and stir.
  • Cover and cook on high for 1 hour. 
  • After 1 hour, remove the lid and stir the beef stroganoff. Lower the heat to low and cook for 4 more hours.
  • Once cooking time is complete, turn off the slow cooker and remove the lid. Let stand for 10 minutes
  • Boil water on stovetop and cook the egg noodles, according to the package directions. Drain in a colander.
  • After the beef stroganoff has cooled slightly, uncovered, for 10 minutes, add sour cream to the slow cooker and stir well.
  • Serve beef stroganoff over egg noodles and garnish with fresh parsley, if you like.

Notes

Substitutions & Variations

  • For more, flavor, sear beef lightly before adding it to the slow cooker.
  • You can use 2 cups of fresh mushrooms instead of dried in this recipe.
  • You can substitute ½ Tablespoon of fresh dill for the dried dill in this recipe.
  • Instead of egg noodles, serve beef stroganoff over rice or mashed potatoes.
 

Storage, Freezing & Reheating Instructions

  • Store leftover beef stroganoff in an airtight container in the refrigerator for up to 3 days.
  • For best results, store the egg noodles and beef stroganoff separately.
 
Reheating Instructions: 
  • Reheat stogranoff in the microwave or on the stovetop, until heated through. You may find it necessary to add some more beef broth when reheating if the gravy is too thick.
  • Add a tablespoon of water to the egg noodles before reheating them in the microwave so they stay moist and don’t dry out.
 
Freezing Insructions:
  • Allow the beef and gravy mixture to cool before transferring to airtight freezer-safe containers or freezer bags. (For best results, do not freeze the noodles with the beef and mushroom sauce.)
  • Store in the freezer for up to 3 months.
  • Thaw completely in the refrigerator before reheating
 
Adapted from Cooking Light

Nutrition

Calories: 286kcalCarbohydrates: 31gProtein: 23gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 71mgSodium: 577mgPotassium: 606mgFiber: 3gSugar: 2gVitamin A: 258IUVitamin C: 4mgCalcium: 94mgIron: 3mg
Keyword beef, slow cooker
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