Homestyle Beef Stroganoff

  • 2 ½ lb stew beef, cut into bite-size pieces
  • 4 tbsp flour
  • 2 tsp salt
  • Pepper to taste
  • 1 packet onion soup mix or 1 packet brown gravy mix + 1 tbsp dried onion flakes
  • up to ¼ cup balsamic vinegar or red wine (optional)
  • 1 cup beef broth
  • 8 oz sliced mushrooms (drain first if using canned)
  • 4 tbsp Worcestershire sauce
  • 2 tbsp ketchup
  • 1 tsp minced garlic
  • 8 oz sour cream*
  • 12 oz egg noodles or rice

Put beef, flour, salt, pepper, and soup mix in slow cooker and stir to coat evenly. Add vinegar, broth, mushrooms, Worcestershire sauce, and ketchup; stir lightly to blend and cook on low 4-6 hours. Stir in sour cream until fully incorporated. Add extra salt/pepper as needed. Serve over cooked noodles or rice.

(*Note: to make this more healthy, use low-fat or fat-free sour cream or plain Greek yogurt instead of sour cream, and serve over whole-wheat pasta or brown rice. Conversely, to make it richer, use cream cheese or Philadelphia Cooking Cream for part or all of the sour cream.)



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