Beef Stroganoff

Ding, ding, ding!  We have another winner joining the Cilantro Lime Chicken and Turkey Chili for frozen crockpot meals.

I’m really excited over how this turned out, just not as happy that I need to buy stew beef for it and stew beef isn’t budget friendly.  Sure, I could buy some beef and chop it up myself (or enlist J to do it help) but the goal of my frozen crockpot meals is to be quick and easy.  Chopping up a cut of beef is anything but quick and easy for an ordinary girl like me.  Plus, I’d probably lose a digit or something.

So this one is pretty simple, here are the ingredients I used the first time around:

  • 1.5 lbs stew meat
  • 1 medium yellow onion, diced
  • ¼ teaspoon garlic salt
  • 1 tablespoon Worcestershire sauce
  • 1 ½ cups beef broth or stock
  • 1 tablespoon ketchup
  • salt to taste
  • pepper to taste
  • 4-8 oz sliced mushrooms
  • 1/2 cup of sour cream
  • 1/2 cup flour
  • 6-7 tablespoons apple juice or water
Clearly the photos I take are originally random photos to J, not for posting on the blog.
Clearly the photos I take are originally random photos to J, not for posting on the blog.

Basically, stuff in all the ingredients (except the flour and apple juice or water) to the crock pot or freezer bag, whatever you’re going this for.  You cook it on low for 7-9 hours and then about half an hour before it’s finished, you stir in the flour and apple juice or water.  The original recipe called for 1/3 cup of flour, but I like my sauce a little thicker so I kind of did it on a whim.  I’m not actually sure how much flour I had to add, but it was closer to 1/2 cup.  And also, you have to whisk together those last two ingredients to make it thick before pouring it into your crock pot… I’ve learned the hard way before.  And I’ll use plain Greek yogurt next time since I can’t notice a difference and it’s better for you!

My beef was still a little tough (to me) but J thought it was fine.  I served it over egg noodles and then fettuccine noodles the next time because I was out of egg noodles, but either way it was very delicious.  It tasted even better after being in the fridge overnight as lunch leftovers.

This recipe should provide about 6 servings (I think that’s what it was for me).  Based on the above (with Greek yogurt instead), here are the nutritional stats per serving (not including whatever you choose to serve it over):
Calories: 185
Carbs: 16g
Fat: 6g
Protein: 21g
Sodium: 371g
Sugar: 5g


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Just a 20-something homegrown Buffalo sports loving, distance running, gin drinking kind of girl.

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