Winter Stroganoff

Beef stroganoff has long been a favorite entrée when the weather starts to turn chilly. This version takes things up a notch by adding ultra-rich cream and a garnish of fresh parsley. Cooking the beef and sauce in a slow cooker makes it very easy to prepare.

Serves: 6Prep: 20 minutesCook: 6 hours 10 minutesTotal: 6 hours 30 minutesDifficulty: Easy

Serves: 6

Ingredients

  • 1 cup Kroger® Beef Broth
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 1/2 pounds beef round, cut into bite-size pieces
  • 2 cups fresh mushrooms, sliced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 12 ounces large egg noodles
  • 1 cup Kroger® Sour Cream
  • 1/2 cup cream
  • 2 tablespoons cornstarch
  • Fresh parsley leaves, coarsely chopped

Directions

  • In a bowl, stir together broth, Worcestershire sauce and mustard.
  • In a 4-6 quart slow cooker, combine beef, mushrooms, onion, garlic, salt and pepper. Pour broth mixture over. Cover; cook 4 hours on HIGH or 6 hours on LOW.
  • Cook and drain noodles according to package directions; hold warm.
  • Meanwhile, stir sour cream and cream into beef mixture in slow cooker. Remove about ½ cup liquid to a small bowl; cool slightly. Whisk cornstarch into cooled liquid until smooth. Stir cornstarch mixture into beef mixture. Cook 5-10 minutes on LOW until sauce starts to thicken. Serve over noodles on large platter. Sprinkle with parsley.
  • Refrigerate leftovers.

Recipe Information

Serves: 6

Ingredients

  • 1 cup Kroger® Beef Broth
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 1/2 pounds beef round, cut into bite-size pieces
  • 2 cups fresh mushrooms, sliced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 12 ounces large egg noodles
  • 1 cup Kroger® Sour Cream
  • 1/2 cup cream
  • 2 tablespoons cornstarch
  • Fresh parsley leaves, coarsely chopped

Directions

  • In a bowl, stir together broth, Worcestershire sauce and mustard.
  • In a 4-6 quart slow cooker, combine beef, mushrooms, onion, garlic, salt and pepper. Pour broth mixture over. Cover; cook 4 hours on HIGH or 6 hours on LOW.
  • Cook and drain noodles according to package directions; hold warm.
  • Meanwhile, stir sour cream and cream into beef mixture in slow cooker. Remove about ½ cup liquid to a small bowl; cool slightly. Whisk cornstarch into cooled liquid until smooth. Stir cornstarch mixture into beef mixture. Cook 5-10 minutes on LOW until sauce starts to thicken. Serve over noodles on large platter. Sprinkle with parsley.
  • Refrigerate leftovers.

Nutrition Information

Nutrition Information
Amount per serving
Calories410
Total Fat22g
Saturated Fat11g
Cholesterol130mg
Sodium650mg
Total Carbohydrate23g
Dietary Fiber1g
Sugars5g
Protein30g