Low Carb Beef Stroganoff with Mushrooms and Zucchini
Equipment
- Slow Cooker
- Mixing Bowl
Ingredients
- 1.5 pounds beef stew meat
- 8 ounces mushrooms, sliced
- 2 medium zucchinis, sliced into half-moons
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 cup beef broth
- 4 ounces cream cheese, softened
- 1/2 cup sour cream
- 2 teaspoons paprika
- 1 tablespoon Dijon mustard
- Salt and black pepper to taste
- 2 tablespoons chopped parsley
Instructions
- Add the beef stew meat, sliced mushrooms, zucchini half-moons, diced onion, and minced garlic directly to the slow cooker.
- In a small bowl, stir together the beef broth, paprika, Dijon mustard, salt, and black pepper until combined.
- Pour the broth mixture over the meat and vegetables in the slow cooker. Stir once to distribute.
- Cover and cook on low for 7 hours until the beef is tender.
- Stir in the softened cream cheese and sour cream until the sauce becomes smooth. Cover and cook for 20 more minutes.
- Sprinkle with chopped parsley before serving.
Notes
Stir the cream cheese in small pieces so it melts evenly into the sauce without lumps. If you prefer firmer zucchini, add the slices during the last two hours of cooking. Leftovers store well in the fridge for three days and reheat gently on the stove with a splash of broth to loosen the sauce.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl