Sour Cream Beef Stroganoff
Tender beef in a savory sour cream sauce over rice or pasta.
Servings 6 servings
Calories 403kcal
Ingredients
- 2 lbs cubed beef
- ½ onion sliced
- 2 cups mushrooms sliced
- 2 0.87 packages brown gravy mix use the dry gravy packets
- 1 cup water
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 ½ cups sour cream
- Cooked egg noodles or steamed rice and additional sour cream for serving.
Instructions
- Remove any excess fat from the meat. Dice into one inch cubes.
- Slice the onion and mushrooms.
- Add the stew meat, onions, and mushrooms to the slow cooker. Season with salt and pepper.
- Whisk the gravy mixes with the water in a small bowl; pour over the ingredients in the slow cooker.
- Cover and cook on LOW for 8 hours. Do not open the lid of the slow cooker!
- After 8 hours, stir in the sour cream. Ladle the stroganoff sauce over the noodles, mashed potatoes or rice. Enjoy!
Notes
The best cuts of beef for this recipe are:
- sirloin steak - an affordable cut and you can easily dice the beef and remove the fat.
- chuck roast - well-marbled, just trim off the fat.
- brisket - great flavor and the longer it's simmered the more tender it gets.
- rump roast - another great affordable cut.
- Add ½ cup diced onions, 2 diced carrots and a steak of celery to a medium sized pan with ½ teaspoon of oil. Sauté with 2 teaspoons of olive oil.
- Place leftovers including the beef stroganoff and the rice (or noodles) to a sauce pan along with a 2-3 cups of beef stock.
- Simmer to combine and ladle into bowls and enjoy!
Nutrition
Calories: 403kcal | Carbohydrates: 3g | Protein: 43g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 147mg | Sodium: 107mg | Potassium: 537mg | Sugar: 2g | Vitamin A: 360IU | Vitamin C: 2.1mg | Calcium: 77mg | Iron: 3.9mg