Slow Cooker Beef Stroganoff

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  • 5 (1)
380 MIN
8 SERVING
Medium

PROTEIN

309g

CARBS

71g

CALORIES

2288kcal

SUGAR

22g

cholesterol

435mg

FAT

37g

Ingredients

Serving

beef stew meat ( more info in step 1 )

900 g

salt

1 tsp

black pepper

1/2 tsp, ground

red onion ( diced )

1 medium

clove garlic ( roughly chopped )

4 cloves

mushrooms ( of any kind, sliced or chopped )

15 wt. oz

worcestershire sauce

2 tbsp

red wine ( optional )

30 g

dijon mustard

1 tbsp

dried dill

1 tbsp

smoked paprika

1 tbsp

salt

1/4 tsp

sour cream ( or unsweetened greek yogurt )

1/2 cup

rice flour ( optional for thicker sauce )

2 tbsp

Slow Cooker Beef Stroganoff

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  • 5 (1)

Instructions

Step 1

Place the first set of ingredients in a slow cooker and stir to combine.
(1.5-2 pounds beef stew meat or inexpensive steaks, trimmed and cut into bite size pieces or sliced into strips against the grain)

Step 2

Cook on low heat for about 6 hours until meat is cooked through and tender.

Step 3

Once the meat is cooked through and ready to serve, season with additional salt to taste and add the yogurt or sour cream, stirring to combine.

Step 4

If you desire a thicker sauce, sift rice flour onto the stroganoff mixture and stir to thicken.

Step 5

Serve in a bowl like a stew or a spoon overtop a baked potato, gluten-free noodles, rice, or spiralized zucchini.

Note: Stroganoff can be frozen in smaller portions after cooking, if desired, making for easy heat and eat a meal. However, do not add the yogurt/sour cream until ready to reheat and serve.

Budget-friendly cuts of meat typically have a tough muscle grain structure which means they can be difficult to chew if these bonds are not broken down. An overnight marinade or cooking low and slow is key for these cuts to be transformed into tender delicious morsels worthy of any athlete’s Sunday dinner. Cooking at a low temp for a long period of time is easiest to accomplish in a slow cooker, though you can use a Dutch oven if preferred.

Cheap and cheerful, this protein-packed beef stroganoff prices out at around two dollars per serving. Even with two sides (green veg and a potato), the total cost to feed your family still remains well under three dollars per plate. My favorite budget-friendly cuts of beef are chuck, round steaks, shanks, and possibly a flank or skirt steak. A butcher will often have small stew meat trimmings available for a great price as well.

Staying on a budget is easy when you can shop at discount or warehouse stores to purchase organic vegetables and other ingredients. I acquire pasture-raised meats in bulk direct from a farmer at market price and place the extra in a chest freezer. The additional freezer has been well worth the investment and saves me hundreds of dollars each year on the cost of quality protein. If you’re not able to buy direct from a farmer, many discount and warehouse stores are now carrying high-quality meats that you can purchase in bulk as these items go on sale.

Traditionally, stroganoff is ladled over egg noodles. You can easily modernize it by using rice or a gluten-free noodle of any kind. Lower carb options include spooning it over a baked potato or spiralized zucchini.

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