Slow Cooker Creamy Beef Stroganoff with Rice

  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 8:00 h
  • Ready In : 8:10 h

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Slow cooker creamy beef Stroganoff with rice.Famous beef Stroganoff with mushrooms and burgundy wine

cooked in slow cooker.Horseradish adds a pleasant sharpness of flavor.


  • 1 pound (480 g0 lean beef top round beef steak,cubed
  • 1 cup 9250 ml) reduced-sodium fat-free beef broth
  • 1/4 cup (60 ml) Burgundy wine
  • 8 oz (240 g) mushrooms,sliced
  • 1 cup chopped onion
  • 2 large cloves garlic,peeled and minced
  • 1 teaspoon prepared horseradish
  • 1/2 teaspoon dried thyme leaves
  • 1 bay leaf
  • 3/4 cup (180 ml) reduced-fat sour cream
  • 2 tablespoons cornstarch
  • 1 cup cooked white rice,warm
  • salt and freshly ground black pepper to taste


Step 1

In a slow cooker,combine all ingredients,except sour cream,cornstarch,seasoning and cooked rice. Cover slow cooker and cook on low-heat setting for 6-8 hours.

Step 2

Stir in combined sour cream and cornstarch,stirring 2-3 minutes. Discard bay leaf. Season with salt and black pepper. Serve over cooked rice.

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