slow cooker
nonstick skillet
- 3 tablespoon olive oil this is used only if pre-browning/sauteeing before slow cooking
- 2 ½ pounds lean beef stew meat
- 2 ½ teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon sweet paprika
- 1 small onion, small diced
- 8 ounces white button mushrooms sliced
- 4 garlic cloves minced
- ¾ cup low sodium vegetable or beef broth
- ⅓ cup red wine (use broth instead if desired)
- 1 tablespoon tomato paste
- 1 ¼ cups nonfat plain Greek yogurt (or light sour cream if desired) AT ROOM TEMP to prevent curdling. SEE NOTES!
- 2-3 tablespoon chopped parsley
Season chunks of beef with salt, pepper, and paprika on all sides.
Heat 2 tablespoon oil over medium-high heat in a large no stick skillet. Add beef in a single layer (do NOT overcrowd the pan). Brown for about 4-5 minutes on each side.
Add the meat to the slow cooker. Brown the remaining beef and add to the slow cooker.
Using the same skillet, heat remaining 1 tablespoon oil and cook onions and mushrooms over medium heat for 3-4 minutes. Add the mushrooms, onion, and garlic to the slow cooker.
Pour the broth, wine, and tomato paste into the slow cooker, stirring just until combined.
Alternatively, if desired, skip the browning/ sauteeing steps above and dump everything into the crock pot or slow cooker except the oil (which is only needed if browning before slow cooking and otherwise is omitted). But be aware stew will be less flavorful!
Cover the slow cooker on HIGH for 4 hours, or LOW for 6-8 hours depending on your time.
Uncover, stir in Greek yogurt, and adjust salt and pepper if necessary. Serve Slow Cooker Beef Stroganoff either over cooked egg noodles or cooked spaghetti squash. Enjoy!
>>>WW FREESTYLE SMART POINTS: 1o
>>>NET CARBS: 8 g.
USEFUL TIP: If making the stroganoff on the stovetop, make sure to let it cool a little until warm and just then stir in the yogurt; otherwise it will curdle. If this happens, transfer just the sauce (neither the veggies nor the beef) to a blender and blend until smooth. Then put it back into the pan and mix with the beef and vegetables.
Suggested accompaniments:
- (Gluten-free) egg noodles;
- White Rice and/or shoestring potatoes;
- Crispy pan-fried potatoes;
- Spaghetti squash (low carb).
- Zoodles (low carb)
- Cauliflower rice (low carb)
- Hard-crusted bread
STORAGE
Store leftovers in an airthight container in the fridge for up to 3 days. Yes! Freeze beef stroganoff (if made with sour cream or heavy cream) for up to 3 months. Thaw in the fridge and heat gently, stirring well. Yogurt sauce will curdle if frozen!
Calories: 387kcal | Carbohydrates: 7g | Protein: 48g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 119mg | Sodium: 1233mg | Potassium: 922mg | Fiber: 1g | Sugar: 4g | Vitamin A: 384IU | Vitamin C: 5mg | Calcium: 97mg | Iron: 5mg
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