Slow Cooker
Creamy Beef Stroganoff
Egg Noodles and Shallot-Tossed Green Beans
Ingredients
- 3 lb boneless beef chuck roast, well trimmed
- 2 (8-oz) pkg sliced mushrooms
- 2 cups chopped onion
- 3 cups low-sodium beef broth
- 1 (6-oz) can tomato paste
- 6 Tbsp low-sodium soy sauce
- 1 cup sour cream
- 3 Tbsp cornstarch
- 1 tsp pepper
Instructions
- Cut roast into ½-inch pieces.
- Combine roast, mushrooms, onion, broth, tomato paste, and soy sauce in a 5- to 7-quart slow cooker.
- Cover and cook on LOW 8 to 10 hours or until beef is tender.
- Whisk together sour cream, cornstarch, and pepper; add to cooker, and cook 30 minutes or until thickened.
- (Reserve half of meat and gravy mixture for Beef-and-Mushroom Stuffed Baked Potatoes recipe.) Serve remaining mixture over hot cooked pasta.
Side Dish Ingredients
- 1 (12-oz) pkg wide egg noodles
- 3 Tbsp butter, melted
- 1 Tbsp olive oil
- 1 lb green beans, trimmed
- ½ cup thinly sliced shallots
- ½ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Cook noodles according to package directions. Drain and toss with butter.
- Heat oil in a large skillet over medium-high heat. Add beans and shallots; cook 5 minutes or until beans are crisp-tender.
- Add salt and pepper. Cook 2 minutes, tossing to combine.
Slow Cooker Meal Plan
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