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Slow Cooker Sunday:  Beef Stroganoff

I am going to be honest. I had my doubts about this dish. Until this recipe, I had never had beef stroganoff before and most of the recipes for it involved lots of condensed soups and packets. Not really my cup of tea. However after numerous requests for a lightened up version, I started to do some more research and found out that beef stroganoff is just a simple beef dish with sour cream and mushrooms. That I could get behind. This lightened up version uses a leaner cut of beef slow cooked with mushrooms, reduced fat sour cream, and a touch of cream cheese to really make it creamy. You can serve it traditionally with egg noodles and I also found it pairs great with spaghetti squash. Also not to worry, I had a friend who loves beef stroganoff try the end result and she loved it. (I wouldn’t be the best judge since this was my first, although not last, experience with the dish.)

Slow Cooker Beef Stroganoff
Servings: 8
Serving Size: 3/4 cup
Nutritional Info: 241 calories, 7.4g of fat, 7.2g of carbohydrates, .4g of fiber, 35.7g of protein, Sugars: 1.2g
Weight Watchers® PointsPlus®: 6 *


  • 2.5 lbs. beef eye of round or bottom round roast, all fat trimmed
  • 1 onion, diced
  • 4 garlic cloves, minced
  • 12 oz. whole baby bellas or mushrooms of your choice
  • 1.5 tbsp Worcestershire sauce
  • 1.5 tbsp. whole grain mustard
  • 1.5 tsp. balsamic vinegar
  • 1.5 cups beef broth
  • 3 tbsp. flour (leave out or use 1 tbsp. arrowroot for low-carb)
  • 1/2 cup low fat sour cream
  • 1/4 cup low fat cream cheese
  • 1-2 tsp. fresh thyme


  1. Season the beef liberally with salt and pepper.
  2. Add the beef, onions, garlic, and mushrooms to the slow cooker.
  3. Stir together the Worcestershire sauce, mustard, vinegar, broth, and flour. Add to the slow cooker along with the bay leaves.
  4. Cook on low for 8 hours. In the last 15 minutes of cooking, stir in the sour cream, cream cheese, and thyme.

* PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.

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6 Response to Slow Cooker Sunday: Beef Stroganoff

  1. Aaron on March 8, 2014

    Sounds good.

    Can the cream cheese be left out without making it a complete disaster?

    • Kristen on March 8, 2014

      Definitely. It should be creamy enough without it and if not, just add a touch more sour cream.

  2. janet on March 9, 2014

    it says to add the bay leaves when you put in the liquid but in the ingredients there is no mention of bay leaf. how many do you put in?

  3. Holly on June 10, 2014

    I second Janet….how many bay leaves do we put in? And because these were not on the ingredients list, I sadly did not buy bay leaves this round. :(

    • Kristen on June 12, 2014

      The recipe calls for 2 bay leaves but it should come out delicious either way. Sorry about the confusion.

  4. bdcooks on March 28, 2015

    I’m thinking this sounds more like pot roast with a mushroom sour cream gravy/sauce rather than the stovetop stroganoff I’ve made without a recipe for years usuing leftover steak sliced and quickly heated in a mushroom-shallot and sour cream sauce. So a couple of questions: Why no onions or shallots? When you cook mushrooms that long, even in a slow cooker, do they retain enough flavorv?


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