cooked egg noodles, whole wheat pasta or rice, for serving
chopped Italian parsley, for garnish (optional)
Combine beef, mushrooms, onions, tomato paste, broth, wine and 3 tablespoons soy sauce in the bowl of a slow cooker. Cover and cook on HIGH for 4 hours or on LOW for 6 hours, or until beef is tender.
In a small bowl, stir together sour cream, remaining 1 tablespoon soy sauce, cornstarch and black pepper; whisk into the hot meat mixture and cook an additional 30 minutes or until sauce has thickened slightly. Serve over pasta or rice and garnish with parsley, if using.
To prepare this recipe as GLUTEN FREE, be sure to use GF beef broth and soy sauce, and serve over GF pasta or rice.
Nutritional Information per serving: (meat only- count pasta or rice separately) Serving size: 1/6th of the recipe Calories 246, Fat 8g, Saturated Fat 3g, Fiber 1g, Protein 26g, Cholesterol 78mg, Carbohydrates 1g
Weight Watchers POINTS (count pasta or rice separately): Freestyle SmartPoints: 9, Points Plus Program: 6, Old Points Program: 5