Slow Cooker Beef Stroganoff
PREP TIME:
TOTAL TIME:
SERVINGS
Ingredients
- 3/4 cup reduced-sodium beef broth, divided
- 1 cup Hood® 2% Reduced Fat Milk in the LightBlock Bottle
- 1 tsp. fresh ground black pepper
- 1 tsp. onion powder
- 1 tsp. dried parsley
- 1 tsp. dried parsley
- 3 Tbsp. butter
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 2 large carrots, peeled and sliced into 1/4-inch coins
- 1 8-oz. package sliced white mushrooms
- 32 oz. beef chuck or other stewing meat, cut into 1-inch cubes
- 1 16-oz. package wide egg noodles
- 1/4 cup all-purpose flour
- 1 cup Hood® Sour Cream
Directions
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STEP 1
Place 1/2 cup broth, milk, pepper, onion powder, parsley, and paprika in the slow cooker. Whisk until well combined. Add the butter, onion, garlic, carrots, mushrooms, and beef. Cover and cook on HIGH for 4 hours or on LOW for 8 hours.
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STEP 2
After 3 1/2 hours, bring the water for the noodles to a boil.
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STEP 3
In a small bowl, whisk together remaining 1/4 cup broth, flour, and sour cream. Add to the slow cooker, cover, and cook on LOW for an additional 15 minutes.
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STEP 4
Cook the egg noodles according to package directions. Serve the beef stroganoff over the noodles.
Per Serving: Calories: 633, Carbohydrate: 56 grams, Protein: 39 grams, Fiber: 3 grams, Fat: 28 grams, Saturated fat: 13 grams, Cholesterol: 156 milligrams, Sodium: 172 milligrams, Calcium: 104 milligrams.
