Recipe Friday: Easy Crockpot Beef Stroganoff

The weather outside is still chilly here in the Midwest, so nothing could be better than a nice warm crockpot or slower cooker meal. This recipe can easily be reduced in calories by using reduced or fat free sour cream and by using reduced or fat free cream of mushroom soup.

Serve it on top of noodles, rice, dumplings, or my favorite spaetzle. Add a fresh green salad on the side.

Easy CrockPot Beef Stroganoff

Ingredients:

• 1 1/2 lbs lean beef stew meat, cut into 1" cubes
• 1 onion, chopped
• 1 garlic clove, minced
• 1 lb fresh slice mushrooms or 1 (8 oz) can mushrooms drained
• 1 cup sour cream (may use regular, reduced fat, or fat free)
• 1 can (10.75 oz) cream of mushroom soup (may use regular, reduced fat, or fat free)
• 1 cup water
• salt and pepper, to taste

Directions:

1. Place all ingredients except sour cream into slow cooker/crockpot.
2. Stir to combine ingredients and cover.
3. Cook on low heat for 6 to 8 hours
4. Stir in sour cream.
5. Cover and cook on high for 15 minutes.
6. Serve over egg noodles, rice, dumplings, or spaetzle.

Have a wonderful Friday!

Creativity Bug ~ Sue