Slow Cooker Beef Stroganoff (Healthy)
Equipment
- slow cooker
- nonstick skillet
Ingredients
- 3 tablespoons olive oil – Use only for pre-browning and sautéing before slow cooking
- 2 ½ pounds lean beef stew meat
- 2 ½ teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon sweet paprika
- 1 small onion – finely 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 temperature
- 2 – 3 tablespoons chopped parsley
Instructions
- Season the beef: Season the beef chunks on all sides with salt, black pepper, and paprika. Note: Browning the beef and sautéing the vegetables are optional. For a quicker preparation, add the seasoned beef, onion, mushrooms, garlic, broth, wine, and tomato paste directly to the slow cooker. Omit the olive oil. The stroganoff will still cook properly, but browning the beef and sautéing the vegetables develop deeper flavor.
- Brown the beef: Heat 2 tablespoons of olive oil in a large nonstick skillet over medium-high heat. Arrange the beef in a single layer without overcrowding the skillet. Brown for 4–5 minutes per side. Transfer the beef to the slow cooker. Repeat with the remaining beef.
- Cook the vegetables: Heat the remaining 1 tablespoon of olive oil in the same skillet over medium heat. Cook the onion and mushrooms for 3–4 minutes. Transfer them to the slow cooker and add the garlic.
- Add the liquids: Pour the broth and red wine into the slow cooker, then add the tomato paste. Stir just until combined.
- Slow cook the beef: Cover and cook on HIGH for 4 hours or LOW for 6–8 hours, until the beef is tender.
- Finish the sauce: Uncover the slow cooker and stir in the room-temperature Greek yogurt. Taste and adjust the salt and black pepper if needed.
- Garnish and serve: Sprinkle with chopped parsley. Serve the beef stroganoff hot over cooked egg noodles or cooked spaghetti squash.
Recipe Video
Recipe Notes
Storage and Reheating
Refrigerator: Store leftover beef stroganoff in an airtight container in the refrigerator for 3–4 days. Freezer: Freeze leftover stroganoff in an airtight, freezer-safe container for up to 3–4 months. The Greek yogurt sauce may change texture after thawing and can separate slightly. Reheating: Thaw frozen stroganoff in the refrigerator. Reheat gently on the stovetop or in the microwave, stirring as needed. Heat to 165°F throughout before serving.Nutrition
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.