Slow-Cooked Beef Stroganoff Topped Potatoes

Looking for a tasty Russian dinner using Green Giant® Sliced Mushrooms and Garlic? Then check out this beef stroganoff with potatoes.

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  • prep time 40 min
  • total time 10 hr 40 min
  • ingredients 12
  • servings 6
 

Ingredients

1
medium onion, chopped
1 1/2
lb. boneless beef round steak, cut into 2x1/4-inch strips
2
(4.5-oz.) jars Green Giant™ Sliced Mushrooms and Garlic, drained
1
teaspoon beef base
1/4
teaspoon pepper
Dash nutmeg
1
tablespoon dry sherry or water
6
medium baking potatoes
1
(8-oz.) container sour cream
1
tablespoon all-purpose flour
1
tablespoon ketchup
Chopped parsley, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In 4 to 6-quart slow cooker, layer onion, beef and mushrooms. In small bowl, combine beef base, pepper, nutmeg and sherry; mix well. Pour over beef mixture.
  • 2 Cover; cook on low setting for 8 to 10 hours.
  • 3 About 20 minutes before serving, pierce potatoes several times with fork. Place on microwave-safe paper towel in microwave. Microwave on HIGH for 10 to 13 minutes or until tender, turning potatoes over and rearranging halfway through cooking. Let stand 5 minutes.
  • 4 Meanwhile, combine sour cream, flour and ketchup; blend well. Stir into beef mixture. Increase heat setting to high; cover and cook an additional 5 to 10 minutes or until slightly thickened.
  • 5 To serve, lightly roll potatoes on counter to soften center. Cut potatoes in half lengthwise; place on individual serving plates. If desired, sprinkle with salt. Spoon beef mixture over potatoes. Sprinkle with parsley.
  • 1 In 4 to 6-quart slow cooker, layer onion, beef and mushrooms. In small bowl, combine beef base, pepper, nutmeg and sherry; mix well. Pour over beef mixture.
  • 2 Cover; cook on low setting for 8 to 10 hours.
  • 3 About 20 minutes before serving, pierce potatoes several times with fork. Place on microwave-safe paper towel in microwave. Microwave on HIGH for 10 to 13 minutes or until tender, turning potatoes over and rearranging halfway through cooking. Let stand 5 minutes.
  • 4 Meanwhile, combine sour cream, flour and ketchup; blend well. Stir into beef mixture. Increase heat setting to high; cover and cook an additional 5 to 10 minutes or until slightly thickened.
  • 5 To serve, lightly roll potatoes on counter to soften center. Cut potatoes in half lengthwise; place on individual serving plates. If desired, sprinkle with salt. Spoon beef mixture over potatoes. Sprinkle with parsley.

EXPERT TIPS

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Expert Tips

Two 4.5-ounce jars of Green Giant® Sliced Mushrooms plus 1/4 teaspoon garlic powder can be used in place of the canned sliced mushrooms with garlic.

Reduced-fat sour cream works equally well in this recipe and reduces the fat by about 4 grams per serving.

To use sour cream from a larger container, measure 1 cup.

Cover any leftover stroganoff and refrigerate it for up to three days. Reheat it and serve it over rice, mashed potatoes or your favorite pasta.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
350
(
Calories from Fat
130),
% Daily Value
Total Fat
14g
14%
(Saturated Fat
7g,
7%
),
Cholesterol
75mg
75%;
Sodium
390mg
390%;
Total Carbohydrate
28g
28%
(Dietary Fiber
3g
3%
  Sugars
5g
5%
),
Protein
28g
28%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
20%;
Calcium
6%;
Iron
15%;
Exchanges:
2 Starch; 2 Other Carbohydrate; 3 Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.