Beef Stroganoff Soup (Crock Pot)

Prep Time: 10 minutes Cook Time: 6 hours, 30 minutes Total Time: 6 hours, 40 minutes

Yield: 6 servings

Ingredients

• 1.5 lb beef stew meat
• 1/2 cup dried onion flakes
• 4 tbsp low-sodium beef bouillon granules (Herb-Ox)
• 1/2 tsp onion powder
• 1/2 tsp parsley flakes
• 64 oz sodium reduced  Beef Broth
• 2 tbsp sodium reduced Worcestershire sauce
• 1 (8 ounce) package sliced mushrooms
• 1/2 (12 ounce) package egg noodles, cooked
• 1 cup whipping cream, heavy cream or half and half
• 2 tbsp cornstarch
• 3/4 cup low sodium sour cream
• 2 tbsp chopped fresh parsley (optional)

Directions:

1. Spray a large crock pot with non-stick cooking spray. Add the stew meat, onion flakes, Herb-Ox, onion powder, parsley flakes, beef broth, mushrooms and Worcestershire sauce to it. Stir well to make everything is well mixed.  Cover and cook on low for 6 hours, or on high for 4 hours.

2. Cook the noodles in unsalted water according to package directions.

3. Mix the whipping cream and cornstarch until there are no lumps and the mixture is smooth. Add it and the sour cream to the crock pot, stirring as you add.  Cover and cook for another 30 minutes. The broth will thicken slightly.

4. Add the noodles and parsley and stir well.

Original recipe from http://jamiecooksitup.net/2018/01/beef-stroganoff-soup-crock-pot/, modified for low sodium