For this delicious slow cooker beef stroganoff recipe, you will need: 2 pounds of stew beef, 1 large onion, 1 green pepper, 1 can of cream of mushroom soup, 1 can of cream of chicken soup, 1 can of beef broth, 1 package of dry onion soup mix, 1/2 cup of sour cream, 8 ounces of wide egg noodles, and 2 tablespoons of butter.
Start by slicing the onion and green pepper into thin slices. Place the beef, onion, green pepper, cream of mushroom soup, cream of chicken soup, beef broth, and dry onion soup mix in the slow cooker. Stir to combine. Cover the slow cooker and cook on low for 8-10 hours or on high for 4-6 hours. Once the beef is tender, add the sour cream and stir to combine. Cook for an additional 15-20 minutes. Meanwhile, cook the egg noodles according to package instructions. Remove the slow cooker from heat and add the butter. Stir to combine. Serve the beef stroganoff over the egg noodles.
One serving of this beef stroganoff in a slow cooker contains approximately 442 calories, 17 grams of fat, 56 grams of carbohydrates, and 32 grams of protein. The fat content is mostly from the butter, so you can reduce the fat content by using a lower fat butter or a butter substitute. Additionally, you can reduce the carbohydrate content by substituting whole wheat egg noodles for the traditional egg noodles. This dish is a great source of protein and is a great option for a healthy, balanced meal.
For a heartier dish, you can add mushrooms or carrots to the slow cooker. You can also add a variety of herbs and spices to give the dish more flavor. To make the dish even more flavorful, you can add a splash of Worcestershire sauce or a few drops of hot sauce. Additionally, you can substitute ground beef for the stew beef if you prefer. If you want to make the dish even more creamy, you can add an additional can of cream soup.
For a vegetarian version of this dish, you can substitute the beef with your favorite vegetables. You can also use vegan cream soups and a vegan butter substitute to make the dish vegan-friendly. For a lower carb version, you can skip the egg noodles and serve the beef stroganoff over cauliflower rice. Additionally, you can use Greek yogurt instead of sour cream for a lower fat option.
Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 3 months. To reheat, thaw the beef stroganoff in the refrigerator overnight and heat in a saucepan or microwave until warmed through.
Beef stroganoff in a slow cooker is a simple and delicious meal that is perfect for busy weeknights. It is a hearty dish that is full of flavor and can be made with a variety of ingredients. It is a great source of protein and is a great option for a healthy, balanced meal. You can easily make this dish vegetarian, vegan, lower carb, or lower fat by making a few simple substitutions. And any leftovers can be stored for later. So if you’re looking for an easy and delicious meal, give this slow cooker beef stroganoff a try!