Slow Beef Stroganoff
Where's the beef? In the crockpot, of course. This slow beef stroganoff simmers all day to make for a perfect nighttime noshing. Prepare to "meat" a great dish.
At a glance
2 lb. boneless beef chuck steaks cut into one-inch pieces
1/4 cup of all-purpose flour
10 oz. Green Giant sliced mushrooms, drained
1 (4 tbsp.) envelope Lipton beefy onion soup mix
1/2 tsp. dried thyme leaves or 1 1/2 tsp. fresh thyme
1 (14 1/2 oz.) can diced tomatoes
1 (8 oz.) container light sour cream
8 oz. your choice of pasta or egg noodles
In slow cooker, toss beef with the flour. Stir in remaining ingredients except the sour cream. Cook covered on “low” 8 to 10 hours or “high” 4 to 6 hours until meat is tender. Meanwhile, cook noodles according to package directions. Stir in sour cream and noodles. Add salt and pepper to taste.
Ready in 4½ hours
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