A Family Affair to Remember: Beef Stroganoff

My husband loves Beef Stroganoff, but after almost 10 years of marriage this will be my first attempt at making it. I decided to try it out in the crock pot so that the beef would be really tender.

This recipe is really simple and the results were delicious.

I also tried to cut a few calories by using reduced fat sour cream and I did not use any cream cheese.

Below is a variation of a couple parts of different recipes to make one easy tasty dinner.

Prep Time: 10 minutes Cook Time: 4 1/2 hours in the crockpot on high

Serves: 4-6

Ingredients:

1 -2 lbs. Stewing Beef (I would go with 2lbs next time)

2 Small Onions

1 Package Mushrooms

2 Tbsp Tomato Paste

1 cup Beef Broth

1/4 White Wine (if you don't have any on hand White Wine Vinegar will do, but the taste will have a little more zing to it.)

2 tsp Pepper

3 Tbsp Soy Sauce

1 cup Reduced Fat Sour Cream

2 Tbsp Corn Starch

1. Put Stewing Meat in the bottom of the crock pot.

2. Dice the Onion and add that to the crock pot.

3. In a bowl mix beef broth, 2 Tbsp of Soy Sauce, 1/4 cup white white, and tomato paste. Once mixed well add this to the crockpot.

4. Cut Mushrooms and add those to the crockpot. Stir everything in the crockpot well.

5. Cook for 4 hours on high (may vary based on how hot your crockpot gets.)

6. After 4 hours, mix sour cream, pepper, corn starch, 1 Tbsp of soy sauce by whisking it really well until everything has been mixed together. Add this to the crockpot. Whisk it well into the crock pot too. Cook for another 30 minutes.

7. Prepare the egg noodles according to the package directions. When they are cooked and drained add them to the crockpot and mix. Dinner is done!

The Ingredients