Healthy Slow Cooker Beef Stroganoff
Soups and stews are something that I crave no matter what time of year it is. It can be 100 degrees outside (and it is in Houston right now), and still, there is nothing better to me than a really good bowl of soup. I guess you could say it’s because of my upbringing – growing up in the south, you can bet that 4 out of 7 of your weekly dinners will be some type of stew or one pot meal. Not only are they so easy to cook, always comforting, but they can also be a really simple way to cook healthy. So, last week when I was running on very little sleep and energy, I decided to make a healthy slow cooker stroganoff to relax at dinner with – and it turned out INCREDIBLE!
I really do love using my slow cooker, but it’s usually something I only pull out during the winter months when I’m making hearty stews. I don’t use it for everything; I definitely think there is a time and place for it, but for something like this dish it worked perfectly. Stroganoff has always been one of my favorite meals, the perfect balance between comforting but light dish. The end result – one of the best tasting broths I have ever had, the meat was fall off your fork tender, and the onions were caramelized so much that it almost tasted like french onion soup. YUMMMM!
Unlike other stroganoffs which come out a bit thicker, I didn’t use any flour or corn starch to thicken this, and I loved the end result. My main reasoning for this was that I am dieting and wanted to cut calories. So, if you aren’t worried about that (and truly, it isn’t many more calories), and would like a thicker broth it’s a simple solution. Mix corn starch or flour and some of the broth in a separate container, then stir it back in, and cook for an additional 15 minutes or so. You can adjust the amount of corn starch you use to achieve a thicker constancy.
Another variation to this recipe is the option of cooking the meat before, or just combining all the raw ingredients in the slow cooker together. I prefer the method of browning the meat first because I think it gives the stroganoff a richer flavor. However, either method yields amazing results!
A very important factor in this recipe is the type of meat and broth you use. I thought sirloin steak had the best flavor. As far as the broth goes, I swear by using real beef stock. You can either make your own, or, use a few of my favorite products: Stock Options Beef Stock, More Than Gourmet Classic French Demi-Glace, or Better Than Bouillon Beef Base. You can find most of these on amazon, at central market, whole foods, Heb, etc. Lately, I have also been seeing some really great bone broths pop up in the frozen section of my local grocery store, so keep an eye out for those. They are excellent! Just know that if you use broths in the carton, the flavor will not come out nearly as rich, so please keep this in mind! I also use one of my favorite secret ingredients in the broth – porcini bouillon cubes! You can find them on amazon, and they are amazing with everything!
If you make this recipe, please be sure to #atastymess so that I can see your creations!!
- ½ sweet yellow onion, minced
- 1 package of baby bella mushrooms sliced
- 1½ lb. sirloin steak, fat trimmed, and cut into cubes
- 3 garlic cloves, minced
- 1 Tbsp. worcestershire sauce
- 1 Tbsp. butter
- salt and pepper
- 1 porcini mushroom bouillon cube
- 32 oz. beef stock
- 1 Tbsp. vegetable oil
- 2 cups egg noodles, dry
- ½ cup sour cream
- You have two options for the beef:
- (Option 1): Combine all ingredients except the egg noodles in a crock pot on high, season well with salt and pepper, and cook for 6 hours. During the last 5-10 minutes of cooking, add in the sour cream (stir until completely combined) and egg noodles and cover the slow cooker. Once the noodles are done cooking, serve!
- (Option 2, preferred method): Dry the sirloin steak cubes with paper towels. Season both sides well with salt and pepper. Place 1 Tbsp. of vegetable oil in cast iron skillet on medium-high heat, and brown the beef on both sides well. Then, pour the meat along with all the other ingredients into your slow cooker, turn the heat to high, and set the timer for 6 hours. During the last 5-10 minutes of cooking, add in the sour cream (stir until completely combined) and egg noodles and cover the slow cooker. Once the noodles are done cooking, serve!
Now! I want this NOW!
Looks delish!