If you are craving comfort food, look no further than this slow cooker beef stroganoff recipe. It is only 9 Freestyle points per serving, and is so filling. It’s also incredibly easy to make, but tastes like it took you a lot of time in the kitchen. Wow those guests!
Weeknights can be rough – especially if you have to cook after a long and tiring day at work. So, that is why I have leaned so heavily on my slow cooker lately.
It allows me to cook healthy meals without having to slave in the kitchen (or feel like I am slaving in the kitchen). Does anyone else feel that way? I just love that after having a baby, I can still make healthy food easily. The slow cooker was honestly a lifesaver for us when I was on maternity leave.
When I am wanting a healthy recipe, but I don’t want to do the work to cook it, I will create a slow cooker recipe. And this one is fantastic (my husband actually wanted me to try a beef stroganoff recipe).
When I was growing up, I only at beef stroganoff when it was a frozen dinner…so it’s not something I grew up loving, but there is something so wonderful about the savory flavors coming together and the beef melting in your mouth.
This recipe has turned me into a believer – and it’s one that I will be trying again and again because it’s so delicious!
To make this slow cooker beef stroganoff recipe:
Spray the slow cooker insert with the olive oil spray. Add the steak, onion, mushrooms and beef broth. Add the flour, mustard, salt, pepper and sour cream. Mix everything together. Cover and cook on high for 6 hours.
When the meat is finished cooking, remove the meat and cube it into small pieces. Serve on top of the egg noodles. Enjoy!
Slow Cooker Beef Stroganoff
Ingredients
- 1 cup low-sodium beef broth
- 1/2 cup dry white wine
- 2 Tablespoons all-purpose flour
- 1 teaspoon dry mustard
- 1 pound flat iron steak
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- olive oil spray
- 1 medium onion chopped
- 1 carton white mushrooms chopped
- 2 Tablespoons sour cream
- 4 cups egg noodles cooked
Instructions
- Spray the slow cooker insert with the olive oil spray. Add the steak, onion, mushrooms and beef broth. Add the flour, mustard, salt, pepper and sour cream. Mix everything together. Cover and cook on high for 6 hours.
- When the meat is finished cooking, remove the meat and cube it into small pieces. Serve on top of the egg noodles. Enjoy!
Nutrition
Kristyn | Dash of Herbs says
February 4, 2017 at 9:40 amThank you. It’s wonderful and even though it isn’t as creamy as regular beef stroganoff, it still tastes the same.
Danielle says
February 4, 2017 at 6:25 amYour recipe is so much healthier than the one I currently have — can’t wait to try!
Kristyn | Dash of Herbs says
February 2, 2017 at 6:46 pmI love it too (even though I didn’t realized I loved it until recently). I hope you love it as well!
Laura says
February 2, 2017 at 9:08 amBeef stroganoff is one of my most favorite meals ever! Thanks for sharing this!! I can’t wait to make it!!