Friday, November 2, 2007

Crockpot Beef Stroganoff

We had some friends over yesterday (Thursday) night for dinner, so I was busy cleaning all afternoon and didn't get a chance to post my recipe. It was a crockpot recipe, which I love to use when we have people over because then I can just enjoy their company instead of having to be in the kitchen cooking.

Beef Stroganoff
1-1/2 lbs lean beef stewing meat, trimmed of fat
1 onion, chopped
1 clove garlic, minced
1 tsp salt
1/4 tsp black pepper
1 lb. fresh mushrooms, sliced
10-3/4 oz. can 98% fat-free cream of mushroom soup
1 cup fat free sour cream

Combine all ingredients except sour cream in slow cooker. Cook on low 6-8 hours. Stir in sour cream. Cook on high for a few minutes to heat sour cream. Serve over rice or noodles.


I actually used a beef roast that had been on sale this week at the market and cut it up instead of stew meat. Plus I find that this is really runny, so before adding in the sour cream I mixed in some cornstarch to thicken it up a bit. The recipe actually calls for one cup of water to be added, but the first time I did that it was waaaaay too much liquid, so I crossed that off in the cook book.

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