A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Slow Cooker Lowfat Mushroom Stroganoff
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This mushroom stroganoff is an awesome twist on the classic beef sauce, and it's low-fat to boot. Portobellos are slow-cooked in beef broth and red wine for deep flavor.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
1 pound baby portobello mushrooms, sliced in half if large
1 can (10 ounce size) beef broth
1/3 cup red wine
1/2 cup chopped onion
1 bay leaf
1 clove garlic, minced
1/2 cup light sour cream
1/4 cup flour
directions
Combine the mushrooms, broth, wine, onion, bay leaf and garlic in the crock pot. Mix gently to combine.
Cover the crock pot and cook on high for 5 hours.
Combine the sour cream and flour until blended. Stir into the crock pot and cook on high for 1 more hour or until the sauce thickens.
Serve the stroganoff hot over cooked noodles.
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
Nutritional data has not been calculated yet.
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