Today’s Beef Stroganoff
Less beef helps lower the fat content, and more mushrooms add to the meaty flavor in this excellent company dish.
Serves: 8Hands-on: 20 minutesTotal: 9 hoursDifficulty: Easy
- 1 lb. beef tenderloin, well trimmed, cut into thin strips
- 3 Tbsp. flour, divided
- ½ tsp. salt
- ⅛ tsp. ground black pepper
- 1 Tbsp. olive oil
- 2 medium onions, peeled and chopped
- 5 cloves garlic, peeled and minced
- 1 package (8 oz.) sliced mushrooms
- 2 cups sliced cremini mushrooms
- 2 cups sliced carrots
- 3 cups low-sodium beef stock
- 1½ cups apple juice
- 1 cup low-fat sour cream
- 1 package (3 oz.) nonfat cream cheese
- 4 cups hot, cooked pasta
- Toss sirloin with 1 tablespoon flour, salt, and pepper. Heat olive oil in medium skillet over medium heat. Brown sirloin for about 4 minutes. Place in 4- to 5-quart slow cooker. Add onions and garlic to skillet; cook for 4 minutes, stirring to scrape up drippings. Add to slow cooker.
- Add mushrooms, carrots, beef stock, and apple juice to slow cooker. Cover and cook on low for 7–8 hours or until beef and mushrooms are tender.
- In food processor, combine sour cream with cream cheese and blend until smooth. Add remaining 2 tablespoons flour and ½ cup of the hot liquid from the slow cooker and blend. Add to slow cooker, cover, and cook on high for 30 minutes. Serve over pasta.