Slow-Cooker Beef Stroganoff |
Here's a creamy pasta dish with a protein-rich punch thanks to succulent slow-cooked beef.
Ingredients
- 1 lb. (450 g) cubed stewing beef
- 1 onion,chopped
- 1 cup chopped fresh mushrooms
- 1/2 cup 25%-less-sodium beef broth
- 1/2 cup (1/2 of 250-g tub) herb & garlic-flavoured cream cheese spread
- 1 tbsp. flour
- 225 g (1/4 of 900-g pkg.) fettuccine, uncooked
Directions
1. Place meat, onions and mushrooms in slow cooker.
2. Add broth; stir. Cover with lid. Cook on low 6 to 8 hours (or on high 3 to 4 hours). Meanwhile, cooking pasta as directed on package, omitting salt, about 20 min. before ready to serve meat mixture.
3. Drain pasta. Mix cream cheese spread and flour. Add to meat mixture; stir until cream cheese is completely melted and mixture is well blended. Place pasta in large bowl. Add meat mixture; toss to coat.
Variations: Prepare using shiitake or chanterelle mushrooms.
For added flavour and colour, sprinkle with chopped fresh parsley just before serving.
Photo and recipe courtesy of Kraft Canada.
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Corinne | February 15, 2012 at 1:33 pm - §
I'd like to try this with real herbs and garlic, and Greek yoghurt instead! Even better for you!