Skinny Slow-Cooker Stroganoff

Skinny Slow Cooker Stroganoff


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Stroganoff is a delicious comfort food, but it can be very high in fat. Try this easy, slow cooker recipe for a lighter version of a favorite dish! For a heart-healthy meal, ladle your stroganoff over whole-wheat egg noodles or brown rice.

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Time needed

20 min preparation + 8 hour cooking

Serving Size / Yield

8 servings


  • 2 T. olive oil, divided
  • 2 lbs. beef top sirloin steak, cut into thin strips
  • 1 C. water
  • 1 (1-1/2 oz.) envelope beef stroganoff seasoning for slow cooker
  • 1 lb. baby Portobello mushrooms, sliced
  • 1 clove garlic, minced
  • 1 small onion, chopped
  • ¼ C. port wine
  • 2 tsp. ground mustard
  • ½ tsp. thyme
  • 1 ½ C. reduced-fat sour cream

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Heat 1 T. olive oil in large skillet.
Add beef and cook 5 minutes until browned.
Add water and seasoning mix.
Stir until combined.
Transfer meat and sauce to 3-quart slow cooker.
In same skillet, add remaining T. olive oil and sauté mushrooms, garlic, and onion until tender.
Combine wine and mustard.
Stir into mushroom mixture.
Add to slow cooker
Stir to combine.
Cover and cook on low heat for 6 to 8 hours until meat is tender.
The last hour add thyme, and stir in sour cream.
Serve with noodles and parsley.

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