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

Serves: 8


  • 1 lb. beef tenderloin, well trimmed, cut into thin strips
  • 3 Tbsp. flour, divided
  • 1⁄2 tsp. salt
  • 1⁄8 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
  • 1 1⁄2 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 to 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 1⁄2 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.