(562) 243-2221

Slow Cooker Mushroom Stroganoff

Slow Cooker Mushroom Stronganoff

One of the best things my husband has said to me after eating this dish: this dish made him think of his mom’s cooking and home. This means a LOT to me because his mother is an awesome cook and a great person. To even kind of make him think of home…well, that felt really good needless to say.

500g mushrooms, sliced
1 onion, diced
1 Tbsp. butter
2.5 cups vegetable broth
2 Tbsp. tomato ketchup
3 tsp. paprika
3 cloves garlic, thinly sliced
4 Tbsp. sour cream (heaped)
Handful fresh parsley, chopped
1. In a large pan, melt the butter and gently cook the onion and mushroom for 5-10 minutes, until they are slightly softened and beginning to shrink in size, but are still not yet fully cooked. Transfer these to the slow cooker, and add the stock, kethcup, paprika and sliced garlic. Cook on high for 4 hours.
2. When cooked, stir in the sour cream and chopped parsley.
3. I liked my stroganoff as it was, but if you would like it to be thicker, just transfer it to a saucepan and simmer for 10 minutes to reduce it slightly.
Serve with pasta or rice.

Serves 3, Weight Watchers PPV: 5 per serving (without rice or noodles)

From the healthy kitchen of RecFitter Kimberly Lopez. Read more at learningtolovethekitchen.tumblr.com.