Sunday, October 30, 2011

Healthier Crock Pot Beef Stroganoff

Beef Stroganoff was not something that I grew up having as a child. I did not even try it until I was in college. I really had no idea what I was missing.

My husband on the other hand did grow up having Beef Stroganoff and told me it was one of his favorite meals as a child.

I knew I had to come up with a way to make it a little healthier than the original version, so here is my rendition.

Healthier Crock Pot Beef Stroganoff


1-1/2 lbs Stew meat
1 Large carrot
1 Medium onion
2 Garlic cloves
1 Tbsp worcestershire sauce
1/4 Cup water
1 Can healthy request cream of mushroom soup
2 oz Fat free sour cream
4 oz Plain Greek style yogurt (you can use 6 oz of sour cream and skip this ingredient if you like)
1 Tsp pepper
1 Dash olive oil
Cooked egg noodles

Heat lightly oiled skillet to medium and add meat and vegetables. Cook for 2-4 mins, just to get a light brown on the meat. You are not trying to cook the meat through just sealing in the moisture and creating more complex flavors.

Combine cream of mushroom soup, sour cream/yogurt, worcestershire, garlic, and water.

Add meat and vegetable mixture to crock pot. Top with cream sauce and cook on low for 5-6 hours.

Serve on top of egg noodles.

*This serves about 4 people, please adjust amounts if you have more members in your family.