I believe there is always a good reason to have a meal ready at the end of a long day full of sunshine and Spring weather. And the truth is, I am always happy to enjoy stroganoff.
Prep Time 10 minutes (less if you don’t brown the meat first)
Cook Time: 6 to 8 hours on low in slow cooker
1 teaspoon vegetable oil
1 pound Laura’s Lean Beef Eye of Round, cut into cubes
1 large white onion, sliced
3 tablespoons flour
1/4 cup sherry
1 tablespoon Worcestershire sauce
1 cup beef stock (reduced sodium)
10 ounces fresh white mushrooms, cleaned and quartered
1/2 teaspoon Dijon mustard
1/2 teaspoon dried dill
1 bay leaf
1/4 cup fat-free sour cream
(Note: you do not have to brown beef/onions ahead of time, but doing this adds a lot of flavor. If you decide not to do this step, place ingredients into slow cooker, but whisk flour into stock before adding it to slow cooker.)
1. Heat oil in large cast-iron skillet over medium-high heat. Add beef and onion and cook until beef is browned on all sides and onion is softened about 7 minutes.
2. Sprinkle flour over all and stir to coat beef and onion. Cook about 1 minute. Add sherry, Worcestershire and stock. Bring to boil, scraping up all the browned bits from the skillet. Remove from heat and carefully pour all into slow cooker.
3. Stir in mushrooms, mustard, dill and bay leaf. Cover and set slow cooker to low. Cook 6 to 8 hours.
4. About 5 minutes before serving, stir in sour cream. Serve over cooked rice, mashed potatoes or egg noodles.
Nutrition Information per Serving (does not include rice/potato or noodles):
Calories 255; Calories from Fat 51 (20% from Fat); Fat 6g; Saturated Fat 2g; Cholesterol 51mg; Sodium 267mg; Carbohydrate 18g; Fiber 2g; Protein 31g; Vitamin A 2%; Vitamin C 8%; Calcium 5%; Iron 18%.
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