Best 8 Skinny Slow Cooker Beef Stroganoff Recipes

SLOW COOKER BEEF STROGANOFF

Steps:

• Cut the steak diagonally across grain into 1/4 inch thick slices.
• Place steak into the bottom of the slow cooker. Sprinkle salt, pepper, and dried dill weed onto the steak.
• In a small microwave-safe bowl, add the chopped onion, garlic, and olive oil. Stir the onion and garlic until coated with the oil. Microwave on high for 3-5 minutes or until translucent, fragrant, and garlic looks slightly golden.
• In the bowl with onion and garlic, stir in one cup of the beef broth, Dijon mustard, and Worcestershire sauce.
• Pour the broth mixture over the beef in the slow cooker.
• Add the mushrooms to the top.
• Place the lid tightly on the slow cooker and set to cook on high 2-3 hours or low for 5-7 hours.
• I recommend cooking on low if possible because sirloin is a leaner cut of meat and could dry out on high heat.
• Use a small whisk or fork to whisk the cornstarch into the remaining ½ cup of beef broth to make a slurry.
• Stir the slurry to the juices in the slow cooker.
• Place the lid back on and set it to cook for another 10-15 minutes. The sauce will thicken during this time.
• Stir in the sour cream, place the lid back on, and let it cook for about 5 minutes. At this point, the sauce will be hot, thick, silk, and delicious.
• Please give it a taste for salt and then serve over egg noodles. If you want, sprinkle with fresh parsley or thyme.

SKINNY SLOW-COOKER BEEF STROGANOFF

Steps:

• In 3 1/2- to 4 1/2-quart slow cooker, mix beef, onions, garlic, soup, mushrooms and pepper.
• Cover and cook on low heat setting 8 to 10 hours or until beef is very tender.
• Stir sour cream into beef mixture. Serve over noodles.

SLOW-COOKER BEEF STROGANOFF

Steps:

• In a large skillet, brown meat in oil. Add water and seasoning mix, stirring to loosen browned bits from pan. Transfer meat and drippings to a 3-qt. slow cooker., In the same skillet, saute mushrooms and onion in butter until tender. Combine the wine, mustard and sugar; stir into the mushroom mixture. Add to slow cooker; stir to combine., Cover and cook on low for 3-4 hours or until meat is tender. Stir in sour cream. Serve with noodles. Sprinkle with parsley if desired.

SLOW-COOKER BEEF STROGANOFF

Steps:

• In 12-inch skillet, melt butter over medium-high heat. Add beef strips, onion and garlic; cook 7 to 9 minutes or until beef is browned.
• In 3 1/2- to 4 1/2-quart slow cooker, mix beef mixture, soup, mushrooms, salt and pepper.
• Cover; cook on low heat setting 5 to 6 hours or until beef is tender.
• Stir cream cheese into beef mixture until melted. Stir in sour cream until well blended. Serve over noodles.

SLOW COOKER BEEF STROGANOFF I

Steps:

• In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water.
• Cook on Low setting for 8 hours, or on High setting for about 5 hours. Stir in cream cheese just before serving.

SKINNY BEEF STROGANOFF

Steps:

• Bring a pot of lightly salted water to a boil over high heat. Add egg noodles and cook, stirring occasionally, until tender yet firm to the bite, about 5 minutes.
• At the same time, heat a large skillet over medium-high heat. Saute ground beef, mushrooms, onion, garlic, mustard powder, salt, and pepper in the skillet until meat is browned and onion and mushrooms are tender, 7 to 10 minutes. Drain and discard excess fat and liquid.
• Meanwhile, combine sour cream, mayonnaise, and beef broth in a small bowl. Stir into beef mixture and let simmer, about 10 minutes.
• Plate noodles and top with sauce or mix noodles into the sauce and serve.

SLOW COOKER BEEF STROGANOFF

Steps:

• Turn on the slow cooker. Season the beef. Heat the oil in a wide frying pan and add the beef in batches so as not to overcrowd the pan. Cook over a high heat until deep brown, then transfer to the slow cooker. Add the onion and garlic to the pan and cook for a few mins until soft, adding more oil, if needed. Add a splash of water and scrape any bits from the bottom of the pan. Tip everything into the slow cooker.
• Add the stock to the beef, then the mustard and season. Add enough water to just cover the beef, put the lid on and cook on Low for 6-8 hrs or High for 5-6 hrs.
• About 30 mins before serving, melt the butter in a frying pan and cook the mushrooms until soft and caramelised. Tip into the slow cooker. Mix the cornflour with a little liquid from the stroganoff in the frying pan until smooth, then add about 100ml more and bring to a simmer. Once thickened, pour into the slow cooker with the sour cream. Turn to High (if not already) and cook for another 20 mins. Stir through the parsley. Serve with tagliatelle or mash, sprinkled with paprika.

WW SLOW COOKER BEEF STROGANOFF

Steps:

• Wrap steak in heavy duty plastic wrap; freeze for 30 minutes.
• Unwrap steak; cut steak diagonally across the grain into 1/8 inch thick slices.
• Place steak, onion, and next 7 ingredients in a 3 quart electric slow cooker.
• Combine flour and broth in a bowl; stir with a whisk until blended.
• Add broth mixture to cooker; stir well.
• Cover and cook on LOW heat for 8 hours or until tender.
• Turn slow cooker off; remove lid.
• Let stand 10 minutes;.
• Stir in sour cream; blend well.
• Serve stroganoff over noodles.