Slow Cooker Recipe: Beef Stroganoff

Beef Stroganoff

1      (1-pound) top round steak (1 inch thick), trimmed

  • 1        cup  chopped onion
  • 2       tablespoon  chopped fresh parsley
  • 2       tablespoons   Dijon mustard
  • 1/2   teaspoon   salt
  • 1/2   teaspoon    freshly ground black pepper
  • 1          (8-ounce) package sliced mushrooms (about 2 cups)
  • 1.5      ounces   all-purpose flour (about 1/3 cup)
  • 1         cup   fat-free, lower-sodium beef broth
  • 1         (8-ounce) container low-fat sour cream
  • 2         cups   hot cooked medium egg noodles (about 4 ounces uncooked)


  • 1. Cut steak diagonally across grain into 1/4-inch-thick slices.
  • Place steak and next 8 ingredients (though garlic) in a 3-quart electric slow cooker; stir well.
  • 2. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a small bowl; gradually add broth, stirring with a whisk until blended.
    Add broth mixture to slow cooker; stir well.
    Cover with lid; cook on high-heat setting 1 hour.
    Reduce to low-heat setting, and cook 7 to 8 hours
    or until steak is tender.
    Turn slow cooker off; remove lid. Let stroganoff stand 10 minutes. Stir in sour cream.
  • Serve stroganoff over noodles.

Cooking Tip: Double the broth/flour mixture to cover the meat in the slow cooker.
Copyright © 2014   Time Inc. Lifestyle Group.   All Rights Reserved. Cooking Light magazine 1999


Slow Cooker Recipe: Chicken with Carrots and Potatoes

Chicken with Carrots and Potatoes
1 3/4    cups   vertically sliced sweet  onions

  •     Cooking spray
  • 2      cups    baby carrots
  • 6      small round red potatoes (about 1 pound), cut into 1/4-inch slices
  • 1/2    cup     fat-free, lower-sodium chicken broth
  • 1/2    cup    dry white wine
  • 1    tablespoon  chopped fresh thyme
  • 1    teaspoon    minced garlic
  • 3/4   teaspoon     salt, divided
  • 1/2    teaspoon   freshly ground black pepper, divided
  • 1    teaspoon    paprika
  • 6   (6-ounce) bone-in chicken thighs, skinned
  • 1    teaspoon       olive oil
  •  Chopped fresh thyme (optional)Directions
    • 1.    Place onion in a 6-quart electric slow cooker coated with cooking spray; top with carrots and potatoes.
    • 2.    Combine broth, next 3 ingredients, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pour over vegetables.
    • 3.    Combine paprika, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; rub over chicken.
      Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken. Cook 3 minutes on each side or until browned.
      Arrange chicken on top of vegetables.
    • 4.    Cover and cook on LOW for 5  hours or until chicken is done and vegetables are tender.
      Garnish with additional thyme, if desired.Credit: Copyright © 2014 Time Inc. Lifestyle Group. All Rights Reserved.