Lightened Up Slow Cooker Beef Stroganoff
Beef Stroganoff lightened up a little bit!
Servings: 6 servings
Ingredients
- 1½ pounds beef chuck steak, trimmed and cut into ½-inch cubes
- 16 ounces sliced cremini mushrooms
- 2 small onions, finely chopped
- 2 tablespoons tomato paste
- 1 cup low sodium beef broth
- ½ cup white wine
- 4 tablespoons low sodium soy sauce, divided
- 1 cup light sour cream
- 2 tablespoons cornstarch
- ¼ teaspoon freshly ground black pepper
- cooked egg noodles, pasta or rice, for serving
- chopped fresh Italian parsley, for garnish (optional)
Instructions
- Combine the beef, mushrooms, onions, tomato paste, broth, wine and 3 tablespoons soy sauce in the bowl of a slow cooker. 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 the sour cream, remaining 1 tablespoon soy sauce, cornstarch and black pepper; whisk into the hot meat mixture and cook an additional 30 minutes or until sauce has thickened slightly.
- Serve over pasta or rice and garnish with parsley, if using.
Notes
- Nutritional information is for the meat mixture only, not the pasta or rice that it's served over.
- To prepare this recipe as GLUTEN FREE, be sure to use GF beef broth and soy sauce, and serve over GF pasta or rice.
Nutrition
Serving: 1serving | Calories: 363kcal | Carbohydrates: 13g | Protein: 26g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 90mg | Sodium: 582mg | Potassium: 1009mg | Fiber: 1g | Sugar: 3g | Vitamin A: 225IU | Vitamin C: 3.2mg | Calcium: 94mg | Iron: 3.2mg