slow cooker beef stroganoff II

slow cooker beef stroganoff II

prep time: 15 minutes
cook time: 8 hours
ready in: 8 hour 15 minutes

makes: 6 servings, 8 ounces each


  • 3 teaspoons canola oil, divided
  • 1 ½ lb top round steak, cut into strips
  • 1 cup onion, chopped
  • 8 oz. fresh mushrooms, quartered
  • 1 teaspoon garlic, minced
  • 1 teaspoon Worcestershire sauce
  • 1 cup hot water
  • 1/4 cup red wine, grape juice or water
  • 1 Tablespoon all-purpose flour
  • 1/2 cup light sour cream
  • 6 oz. egg noodles, uncooked
  • 1/4 cup fresh parsley, chopped

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. In a large skillet heat 1 teaspoon of oil over medium heat.
  2. Add steak to skillet in batches, 1/3 at a time, and sauté until browned. Transfer browned steak to slow cooker.
  3. In same skillet, sauté onions in 1 teaspoon oil and transfer to slow cooker.
  4. Use remaining oil to sauté mushrooms and garlic and transfer to slow cooker.
  5. Combine Worcestershire sauce and hot water and add to skillet, stirring to scrape up browned bits, then pour liquid into slow cooker. Cover and cook on low setting for 6 to 7 hours.
  6. In a small bowl, mix together the wine with the flour and pour over beef. Stir in the sour cream, and continue cooking for 1 hour.
  7. Cook noodles according to package directions. Serve meat over cooked noodles and sprinkle with parsley.

per serving: 350 calories, 11g total fat, 4g saturated fat,100mg cholesterol, 100mg sodium, 27g carbohydrates, 2g dietary fiber, 2g sugars, 32g protein