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Dinner

Hearty Beef Stroganoff

Classic beef Stroganoff is a Russian dish made by simmering strips of beef in a stew and swirling in velvety sour cream. Our slow-cooker version has all the flavor of the original recipe but with less fuss. Serve over whole-grain broad noodles or brown rice.

None
Photo by Gibson & Smith
Servings
6
Prep Time
20 min
Cook Time
240 min
Duration
260 min

Ingredients

  • 1 1/2 lb beef rump roast (aka bottom round), trimmed and thinly sliced into 2-inch strips
  • 1 1/2 tsp fresh ground black pepper
  • 1/2 tsp sea salt
  • 2 tsp safflower oil
  • 1 yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • 3/4 cup low-sodium beef broth, divided
  • 3 tbsp white whole-wheat flour
  • 2 tbsp Worcestershire sauce
  • 8 oz white mushrooms, sliced
  • 2 bay leaves
  • 1 star anise
  • 1/2 cup sour cream (NOTE: Nonfat will not work for this use; TRY: Green Valley Organics Lactose-Free Sour Cream)

Preparation

  1. Season beef with pepper and salt, tossing to coat. Heat a large skillet on medium-high and brush with oil. Working in batches, cook beef, tossing to brown on all sides, and transfer to a 5-qt slow cooker. In the same pan, add onions and cook, stirring occasionally, until softened, about 3 minutes. Add garlic and cook until fragrant, 30 seconds more. Add onion mixture to slow cooker.
  2. Reduce heat to medium-low and add wine. Stir with a wooden spoon to scrape up any brown bits. In a small bowl, combine 1/4 cup of broth with flour and whisk until no lumps remain. Add to skillet with remaining 1/2 cup broth and Worcestershire sauce and cook, stirring constantly until slightly thickened, about 1 minute. Add sauce to slow cooker and top with mushrooms. Add bay leaves and star anise. (TIP: Make bay leaves and star anise easy to remove by wrapping them in a square of cheesecloth tied with kitchen string. When it’s time to remove them, just lift the cheesecloth out of the slow cooker.)
  3. Cover and cook on high for 4 hours, until beef is fork-tender. To serve, remove bay leaves and star anise and swirl sour cream into the sauce. Serve warm over broad noodles or brown rice.

Nutrition Information

  • Serving Size 1 cup
  • Calories 302
  • Carbohydrate Content 8 g
  • Cholesterol Content 91 mg
  • Fat Content 18 g
  • Fiber Content 1 g
  • Protein Content 26 g
  • Saturated Fat Content 7 g
  • Sodium Content 305 mg
  • Sugar Content 3 g
  • Monounsaturated Fat Content 7 g
  • Polyunsaturated Fat Content 2 g