Crock-Pot · Main Dish · Recipes

Quick n’ Easy Stroganoff

Happy Wednesday!  The last couple days, I have been wanting to write another recipe, BUT we have had left overs the last couple of days. Finally, today I whipped up a recipe out of my brain, something that sounded good, super easy to put together and delicious!

Who doesn’t love a quick easy dump meal into a crock-pot turned into something delicious and tasty?

Quick Easy Crock-Pot Beef Stroganoff
Ingredients
22 ounces of reduced sodium Beef Broth
1 cup frozen peas
1.2 pounds of beef, cut into strips ( I buy the precut beef strips for stir fry, courtesy of Safeway)
1/2 sweet onion, diced
3 garlic cloves, minced
10 ounces sliced button mushrooms
3/4 teaspoon salt
1 teaspoon garlic salt
1/4 teaspoon white pepper
1 teaspoon dried parsley
1/4 teaspoon marjoram
1/4 teaspoon oregano & basil
1/4 cup Green Valley Cream Cheese, Lactose Free ( regular cream cheese can be substituted)
2 tablespoons Tofutti Sour Cream ( regular sour cream can be substituted)
2 tablespoons corn starch
1/4 cup reduced sodium beef broth

Directions
In a crock-pot, add all the ingredients  except for the cream cheese and sour cream.
Cook on low 6-8 hours or high 4-6 hours.
The last 2 hours of cooking, add in the sour cream and cream cheese, stir till no longer chunky looking.
Before serving, shake together corn starch and 1/4 cup beef broth, pour into crock pot, stir to combine. The stroganoff should thicken before serving.

Serve over cauliflower mash, steamed cauliflower, egg noodles or potatoes.

I served mine over steamed cauliflower, for a healthy option!

Hope you enjoyed this as much as I enjoyed creating it.

P.S. I always under salt my food, as I am trying to watch my sodium intake. Feel free to adjust any salt measures.

xo Pamela

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