June 2, 2010

Jen's Easy Slow Cooker Beef Stroganoff

I concocted a beef stroganoff of sorts for last night's meal. I needed something easy and fast, that I could throw together and forget about. I didn't have some of the ingredients needed for traditional beef stroganoff; so I pieced together items from my pantry, fridge, and freezer to make a suitable facsimile. Also, rather than make a side dish of green veggies, I threw in some frozen peas and green beans at the end of the cooking time. It worked out well, and this turned out to be a great all-in-one meal in a pot.

Jen's Easy Slow Cooker Beef Stroganoff

cooking spray
1 lb. of beef stew meat, cut into 1 inch cubes (I used round steak)
1/2 an onion, diced
1 clove of garlic, smashed
1 green pepper, diced
1 can of reduced fat, low-sodium condensed cream of mushroom soup
Lawry's Seasoned Salt to taste
2 dashes of Worcestershire sauce
2 dashes of steak sauce (I used A1)
1 teaspoon of prepared horseradish
1/4 cup of chicken stock
1 container (6 oz.) sliced button mushrooms
salt and pepper to taste
1/2 small bag of frozen green beans
1/2 small bag of frozen peas
1 package of whole wheat, no-yolk wide spiral noodles (I used Healthy Harvest brand)
1/3 cup of plain, Greek-style 2% (or fat-free) yogurt
paprika to taste, for garnish

Spray the inside of your slow cooker with cooking spray. Place onions in the bottom of the slow cooker. Place frozen beef stew meat on top and sprinkle with Lawry's Seasoned Salt. Add can of condensed cream of mushroom soup on top of meat. Do not stir. Layer mushrooms, green peppers, garlic clove, steak sauce, horseradish, Worcestershire sauce on top of the meat and soup. Pour chicken stock on the side of the meat, toward the bottom of the slow cooker (not over the top). Cover with the lid and cook on high for 4 hours and then switch to low for 2 hours. At the end of the cooking time, remove the lid and add the yogurt, frozen peas, and green beans Stir to combine. Put the lid back on and let sit for 5 to 10 minutes, until the frozen veggies are thawed and warmed through. Season with salt and pepper to taste and serve over egg noodles. Garnish with a sprinkle of paprika at the table.

The Result:
I forgot to take a photo, but this turned out really good. Best of all it was a no-brainer. Just throw the ingredients in the slow cooker and forget about it until right before the meal is served. We all really liked this simplified take on a classic dish, and I definitely would make this version again.

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