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Beef and Parsnip Stroganoff

1 cube beef bouillon
3/4 cup boiling water
3/4 pound boneless top-round beef steak, 1" thick -- well trimmed
Nonstick olive oil cooking spray -- as needed
2 cups cubed peeled parsnips or potatoes (if using potatoes, cut 1" chunks, but do not sauté)
1 medium onion -- halved, and thinly sliced
3/4 pound mushrooms -- sliced
2 teaspoons minced garlic
1/4 teaspoon freshly-ground black pepper
1/4 cup water
1 tablespoon all-purpose flour -- plus
1 1/2 teaspoons all-purpose flour
3 tablespoons reduced-fat sour cream
1 1/2 teaspoons Dijon mustard
1/4 teaspoon cornstarch
1 tablespoon chopped fresh parsley
4 ounces cholesterol-free wide noodles -- cooked without salt, drained and kept hot

Slow Cooker Directions: Dissolve bouillon cube in 3/4 cup boiling water; cool.

Meanwhile, cut steak into 2- by 1/2-inch strips. Spray large nonstick skillet with cooking spray; heat over high heat. Cook and stir beef about 4 minutes or until meat begins to brown and is barely pink. Transfer beef and juices to slow cooker.

Spray same skillet with cooking spray; heat over high heat. Add parsnips and onion; cook and stir until browned, about 4 minutes. Add mushrooms, garlic and pepper; cook and stir until mushrooms are tender, about 5 minutes. Transfer mushroom mixture to slow cooker; mix with beef.

Stir 1/4 cup water into flour in small bowl until smooth. Stir flour mixture into cooled bouillon. Add to slow cooker. Cook, covered, on Low 4 1/2 to 5 hours or until beef and parsnips are tender.

Turn off slow cooker. Remove beef and vegetables with slotted spoon to large bowl; reserve cooking liquid from beef. Blend sour cream, mustard and cornstarch in medium bowl. Gradually add reserved liquid to sour cream mixture; stir well to blend. Stir sour cream mixture into beef mixture. Sprinkle with parsley; serve over noodles. Garnish, if desired.

This recipe yields 4 servings.

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