Skinny Slow Cooker Beef Stroganoff

Skinny and beef don’t normally seem to make up the same sentence. It sounds like somewhat of an oxymoron, right? NOT TRUE! And they come together so wonderfully in this Skinny Slow Cooker Beef Stroganoff. Its creamy, savory, and pairs perfectly with my Cauliflower Mash or whole grain pasta.

So how exactly did I do it? Well, traditional beef stroganoff uses some funky ingredients like canned cream of mushroom soup, or high fat items like sour cream and butter. It also can come in at nearly 600 calories per serving, with roughly 17 g of fat! Nope, not for me. I lighten things up by swapping nonfat Greek yogurt for the creamy ingredients and adding A LOT more vegetables. If you have been following along, you know that Greek yogurt is one of my best kept secrets. I use it in everything.

And you also probably know how much I love using my slow cooker. As a working mom with another little munchkin on the way, keeping things simple is more than necessary. What better way to do that than to let dinner cook itself?

If I haven’t persuaded you to try this recipe yet, then I don’t know what will! Check it out and let me know what you think in the comments. And if you make this recipe and enjoy social media, use the hashtag #samanthaelaine or tag me @thesamanthaelaine to give me a little shoutout!

Skinny Slow Cooker Beef Stroganoff

Print Recipe

This healthier version of classic beef stroganoff is creamy, savory, and it pairs perfectly with cauliflower mash or whole grain pasta.

• Author: Samantha Elaine
• Prep Time: 15 minutes
• Cook Time: 8 hours, 15 minutes
• Total Time: 8 hours 30 minutes
• Yield: 6 servings 1x
• Category: Entrees
• Method: Slow Cooker

Ingredients

Scale 1x2x3x

• 1 small onion, diced
• 3 carrots, peeled and sliced
• 1 lb brown mushrooms, sliced
• 2 lbs lean beef stew meat
• 1 cup nonfat Greek yogurt
• 1/3 cup all-purpose flour*
• 1/4 cup dry sherry
• 1 cup frozen peas
• 1/4 cup chopped parsley

Serve it over cooked whole grain penne pasta* or my Cauliflower Mash!

Instructions

1. In your slow cooker, combine onion, carrots, mushrooms, and beef. Cover and cook on low setting for 8 hours.
2. Whisk yogurt, flour, and sherry together in a small bowl. Stir into slow cooker, along with peas, and season with salt and pepper to taste. Cover and continue to cook on high for about 15 minutes.
3. Serve over pasta or cauliflower mash. Garnish with parsley.

Notes

*If you are gluten-free, use a gluten free flour and pasta. Try garbanzo bean or lentil pasta for added protein!

Nutrition facts are for stroganoff only, and do not include cauliflower mash or pasta.

I hope that you enjoyed this one as much as I do! Comments, questions, concerns? Leave them in the comments below or contact directly at me@samanthaelaine.net.

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