Slow Cooker Beef Stroganoff
Makes 12, 1 cup servings
3 pounds beef rump roast (bottom round), thinly sliced into 2-inch strips
1 tablespoon extra virgin olive oil
2 medium onions, sliced
4 garlic cloves, minced
1 cup dry white wine
¼ cup all-purpose flour
¼ cup Worcestershire sauce
2 pounds white mushrooms, sliced
3 bay leaves
1 cup sour cream (do not use low fat or non fat)
Heat a large skillet on medium-high and add 1 teaspoon olive oil. Season beef with salt and pepper and brown in batches on both sides. Put browned beef in a 6-quart slow cooker. Add 2 teaspoons olive oil to the pan and sauté onions until softened, about three minutes. Add garlic and cook for one minute more. Add onion mixture to slow cooker.
Mix ½ cup water with flour in a small bowl. Reduce the skillet’s heat to medium and add wine, flour mixture, and Worcestershire sauce. Cook until thickened for about one minute. Add to slow cooker with mushrooms and bay leaves. Cook beef on high for four hours until beef is tender.
Mix in sour cream right before ready to serve. Enjoy over roasted vegetables, noodles, or brown rice.
Note: If freezing, leave out the sour cream and add when reheated.
For approximately one cup = 292 calories, 12.3 g fat, 5.3 g saturated fat, 4.3 g carbohydrates, 1.2 g sugar, 35.3 g protein, 1.0 g fiber, 141 mg sodium, 7 SmartPts
Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes