Skip to content

Subscribe Now to CRW Podcast

Click Here

Beef Stroganoff

You should have received your free recipe in your email. But just in case you didn't, you can download it on this this page.

Minutes Remaining:
Act now to receive 50% off the 101 80/20 Chantel Ray Way Recipe Collection


50% OFF for the next 15 minutes. Act now and get over 100 recipes that will help get you on the right track to eat within the 80/20 rule!

Scroll down to get your recipe for the Lemon Coconut Cream Shortbread Cake. And be sure to order your full copy of the 80/20 Chantel Ray Way Recipe Collection. Time is running out.



  • 1 ½ pounds beef stir-fry meat
  • 2 teaspoons vegetable oil
  • 2 cups sliced fresh mushrooms
  • 1 medium onion, chopped (1/2 cup)
  • 2 cloves garlic, minced
  • ½ teaspoon dried oregano, crushed
  • ½ teaspoon salt
  • ¼ teaspoon dried thyme, crushed
  • ¼ teaspoon black pepper
  • 1 (14.5 ounce) can lower-sodium beef broth
  • ⅓ cup dry sherry or lower-sodium beef broth
  • 1 (12 ounce) carton light sour cream – 8oz for recipe and remaining as an optional toping
  • 2 tablespoons cornstarch
  • 2 cups zucchini zoodles
  • 1 Snipped fresh parsley


  1. Cut beef into 1-inch pieces. In a large skillet cook beef, half at a time, in hot oil over medium heat until brown. Drain off fat.
  2. In a 3 1/2- or 4-quart slow cooker place mushrooms, onion, garlic, oregano, salt, thyme, pepper. Add beef. Pour broth and sherry over all in cooker.
  3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
  4. If using low-heat setting, turn to high-heat setting. In a medium bowl combine sour cream and cornstarch. Gradually whisk about 1 cup of the hot cooking liquid into sour cream mixture. Stir sour cream mixture into cooker. Cover and cook about 30 minutes more or until thickened. Serve over zoodles. If desired, sprinkle each serving with parsley and a dollop of sour cream.