“Lighter” Beef Stroganoff in a crock pot

Sunday is my “cooking day” and I really wanted my house to smell yummy while I hung out in the kitchen prepping ingredients for the week ahead. I figured a crock pot meal was in order, and found a Beef Stroganoff recipe from Cooking Light. This was easy; just throw the following ingredients into the crock pot:

  • 1 lb beef stew meat (Cooking Light suggests top round steak)
  • chopped onion
  • fresh parsley (I just bought one of these “toothpaste”-type squeeze tubes of fresh parsley, and used it in this recipe. Handy!)
  • Dijon mustard
  • dried thyme (I substituted this for the dill in the original recipe)
  • 8 oz. sliced mushrooms
  • garlic
  • flour whisked into beef broth

Heat on the High setting for one hour, and then reduce heat to Low for up to 8 hours (mine was cooked for a total of 6 hours). The meat was tender and easily fell apart when pierced with a fork. Before serving, turn off the heat for 10 minutes, then stir in 1 cup of light sour cream. Serve over egg noodles. One serving is 1/2 cup of egg noodles plus 1 cup of stroganoff for around 400 calories. I had probably closed to two servings, as I ate quite light the rest of the day. I served this with a baby greens salad with pecans and berries.

My stroganoff developed a very lovely, creamy color. The flavor was quite earthy, due to the mushrooms, and also extremely tangy, from the large amount of sour cream. The tangy and earthiness were a bit intense to me – I would have actually liked a somewhat milder creaminess, but with that said, this was very tasty. The stew meat chunks were oh-so-tasty, and I was definitely digging through the sauce to find them! I would rate this recipe 7/10, and only recommend it to those who don’t mind a strong, earthy mushroom flavor and highly tangy sauce. What a comforting Sunday meal!

A couple months ago I tried making a stove-top Stroganoff (see it HERE), and it was not good at all, so I was determined to try to again. This Cooking Light recipe was immensely better than the recipe I used last time.

The first time I even had Beef Stroganoff was while living in the dorms! In fact it was one of my favorite SQuad meals, always served with chicken nuggets. And a giant salad on the side. You know what? I’m going to be the one to say it. I REALLY liked dorm food at U-Mich. While some things were better than others, I was always able to find a tasty meal. Oh, and the salad bar! I had a giant salad with lunch and dinner daily. And you know what? It never changed; it was always romaine, spinach, feta, kidney beans, red onion, mushrooms, peas, baby carrots, and ranch. Don’t even get me started on weekend brunch. 😛 Ahh, food memories.

The Foodie Blog Roll Contests: Winner! 

Oh, and guess what I received a few days ago in the mail?! A tote bag for winning the Foodie Blogroll Spread the Word contest. Sa-weeeet. Actually, I DO need a tote bag – the only one I have is about six years old, from college, and has a huge ink stain from breaking a pen in it. I’ll use this to lug my noms to and from work. 🙂 Thanks Foodie Blogroll!


3 thoughts on ““Lighter” Beef Stroganoff in a crock pot

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