Slow Cooker Beef Stroganoff - Low Fat Version Recipe

Ingredients
<br>- 1 1/2 pounds beef eye of round sliced into 1/4 inch strips
<br>- 1 (10.75 ounce) can low fat cream of mushroom soup with roasted garlic
<br>- 3/4 cup chopped onion
<br>- 1 cup baby carrots (optional)
<br>- 2 cups sliced mushrooms
<br>- 1 tablespoon Worcestershire sauce
<br>- 1/4 cup sherry wine
<br>- 1/4 cup light cream cheese, softened
<br>- 1/4 cup fat free sour cream
<br>- salt and pepper to taste (optional)
<br><p></p>Directions
<br>step 1: In a slow cooker, combine the meat, condensed mushroom soup, onion, carrots, mushroom slices, Worcestershire sauce, and sherry.
<br>step 2: Cook on Low setting for 8 hours, or on High setting for about 5 hours. Stir in cream cheese and sour cream just before serving. Add salt and pepper to taste.
<br>step 3: Serve over hot egg noodles, whole wheat pasta, or white or brown rice!
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Ingredients
- 1 1/2 pounds beef eye of round sliced into 1/4 inch strips
- 1 (10.75 ounce) can low fat cream of mushroom soup with roasted garlic
- 3/4 cup chopped onion
- 1 cup baby carrots (optional)
- 2 cups sliced mushrooms
- 1 tablespoon Worcestershire sauce
- 1/4 cup sherry wine
- 1/4 cup light cream cheese, softened
- 1/4 cup fat free sour cream
- salt and pepper to taste (optional)

Directions
step 1: In a slow cooker, combine the meat, condensed mushroom soup, onion, carrots, mushroom slices, Worcestershire sauce, and sherry.
step 2: Cook on Low setting for 8 hours, or on High setting for about 5 hours. Stir in cream cheese and sour cream just before serving. Add salt and pepper to taste.
step 3: Serve over hot egg noodles, whole wheat pasta, or white or brown rice!

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