This Skinny Mom Slow-Cooker Beef Stroganoff is a perfect dish for a cold day. I love beef stroganoff and this recipe is absolutely delicious!
Yields: 8 Servings
Serving Size: 1 1/2 Heaping Cups
Weight Watcher Smart Points: 7 Points
1½ pounds lean stew beef, cut into 1-inch cubes
2 (8-ounce) containers baby bella (cremini) mushrooms, thinly sliced
1 (10.5-ounce) can Campbell’s® Healthy Request® Condensed cream of mushroom Soup
1 small onion, diced
¾ cup low-sodium beef broth (I like Pacific® Organic)
2 tablespoons cooking sherry or low-sodium beef broth
2 tablespoons Worcestershire sauce
2 tablespoons minced garlic
1 teaspoon salt
1 teaspoon black pepper
12 ounces whole grain egg noodles, dry
1 cup plain 0% Greek yogurt2 tablespoons chopped fresh parsley
Place the meat, mushrooms, mushroom soup, onion, beef broth, sherry, Worcestershire sauce, garlic, salt, and black pepper in the slow cooker and stir together.
Cook on high for 3 hours or low heat for 6 hours. About 30 minutes before cooking time is up, cook bring a large pot of salted water to a boil over high heat. Cook the noodles to al dente according to package directions.
Drain the noodles and add to the slow cooker along with the yogurt. Stir to combine and heat through on low heat before serving.
Serve garnished with the parsley.