Stroganoff was about all my dad cooked, and he made it from a Hamburger Helper box, and he called it Pop Slop, but we loved it. I've been making several non-box versions of stroganoff for years, but this one is particularly good. And it's a lot lighter than a lot of other recipes, but keeps all of the creamy, rich sauce - the best part of the meal!
Lightened Up Crockpot Stroganoff - adapted from years of practice and Cooking Light
Prep time - 20 minutes. Cooking time - 7 hours
1 pound bottom round steak sliced thin (I found meat sliced for Carne Asada works great and it's already sliced thin)
1 cup chopped onion
12 ounces chopped mushrooms, about 3 cups
1/4 cup chopped parsley, plus more for garnishing
2 tablespoons Dijon mustard
1/2 teaspoon salt
3/4 teaspoon dried dill
1/2 teaspoon ground pepper
3 cloves of garlic, minced
1/3 cup flour
1 1/2 cups liquid - I use a combination of red wine and beef stock
1/2 cup sour cream
1 pound cooked egg noodles
Slice meat, mushrooms, onions, parsley and garlic. Add everything to the crockpot.
In a small bowl mix liquids (if you don't want to use wine, just use more liquid) and mustard. Pour over the meat and veggie mixture and sprinkle on dried dill, salt, pepper and flour.
Stir everything to combine.
Cook on low heat for 7 hours. Turn off the crockpot and let the meat mixture sit for 10 minutes. Stir in sour cream and more salt, pepper and parsley if needed.
Serve over hot cooked egg noodles and enjoy!
This is another great recipe for cooking ahead on weekends to prep for busy work weeks. I love being able to start a meal before lunch, enjoy the day and have a nice meal ready in the evening!
My tiny gentleman loved this meal too. He's a good eater as it is, but rich and creamy noodles is totally his thing.
Things made this time last year…