Beef Stroganoff

So as you have probably guessed by now, I love my slow cooker.  And I really love Beef Stroganoff in the slow cooker.  The convienent thing about that is so does my husband.  In fact he tells me everytime I make it that I need to make it regularly because it is so good.  I got this recipe off of Kraft's website and have hung onto it because it is really good.

Just like the spaghetti sauce posted last week, this is a sauce recipe.  Feel free to put it on anything low carb or unrefined to keep it a little healthier.  Just a reminder, low carb and whole grain noodles is not the only way to go.  Try out zuchinni sliced into pasta stips or some spaghetti squash.

Beef Stroganoff
2 lbs. beef stew meat, cut into cubes
10 oz fresh mushrooms
1 onion, chopped
1 garlic clove, minced or crushed
1 c beef broth
2 tsp paprika
1 tsp salt
1 c sour cream
1 T Dijon mustard

*note: the original recipe calls for 2 T flour to thicken the sauce.  I leave this out to cut the carbs.

Put meat, mushrooms, onion, garlic, broth, paprika, and salt in slow cooker.  Cook on low 7-8 hours or high 5 hours.  Mix in sour cream and mustard til well blended.  (note: Just like any meat if you cook this in the crockpot longer it will start to break apart into smaller pieces.  It is still very yummy this way.)

And the finshed sauce looks like this:

We cooked it a little longer so the meat broke apart some.  Enjoy!