2
(4.5-oz.) jars 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
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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.
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Two 4.5-ounce jars of 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.
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Nutrition Facts
Serving Size:1 Serving
Calories
350
Calories from Fat
130
Total Fat
14g
22%
Saturated Fat
7g
35%
Cholesterol
75mg
25%
Sodium
390mg
16%
Total Carbohydrate
28g
9%
Dietary Fiber
3g
12%
Sugars
5g
Protein
28g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
20%
20%
Calcium
6%
6%
Iron
15%
15%
Exchanges:
2 Starch; 2 Other Carbohydrate; 3 Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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