Beef Stroganoff in the Slow-Cooker

It definitely feels like fall this week. But unfortunately, the gray and wet kind of fall so out came my crock-pot (not that it was ever really put away). The slow-cooker is always a great option for cooking beef. It will make any cut tender and flavorful.

This version of Beef Stroganoff is a little bit healthier than most with only a third of a cup of sour cream and absolutely no butter or oil. I even use reduced-fat sour cream and no one can tell the difference. Yet it's creamy, tasty and perfectly comforting on a rainy, gloomy day.

Serves 4

• 1 to 1 ¼ lb beef round or sirloin steak, trimmed and sliced into ¼” strips = environ 500 g de steak, coupé en lamelles
• 1 small onion, peeled and diced = 1 petit oignon, épluché et coupé en morceaux
• 2 gloves garlic, minced = 2 gousses d'ail, émincées
• ¾ to 1 cup (low sodium) beef broth = 180 à 230 ml de bouillon de boeuf
• 1 tablespoon Worcestershire sauce = 1 cuillère à soupe de sauce Worcestershire
• 1 tablespoon ketchup = 1 cuillère à soupe de ketchup
• 1 tablespoon red wine = 1 cuillère à soupe de vin rouge
• ½ teaspoon paprika = ½ cuillère à café de paprika
• Salt & pepper = sel & poivre
• 3 tablespoons cornstarch = 3 cuillères à soupe de maïzena
• ¼ cup water = 60 ml d'eau
• 8 oz. mushrooms, cleaned, stems removed and halved = 225 g de champignons, nettoyés et coupés en deux
• ⅓ cup (reduced-fat) sour cream = 40 g de crême fraiche
• A few parsley leaves, chopped or some fresh dill = quelques feuilles de persil, ciselées ou de l'aneth fraiche
• Cooked egg noodles = des pâtes (type pappardelles) cuites

Combine steak, onion, garlic, broth, Worcestershire sauce, ketchup, wine, paprika, salt and pepper, in the slow-cooker. Stir, cover and cook on low for about 6 hours.

In a small bowl, dissolve the cornstarch in the water. Add to slow cooker, along with the mushrooms. Cover and cook on high for 20 minutes. Turn slow-cooker off and stir in the sour cream.

Serve over noodles, sprinkle with chopped parsley or dill. Enjoy!