PREP TIME: 10 mins | COOK TIME: 5 hrs | TOTAL TIME: 5 hrs 30 mins | SERVINGS: 6 servings (8 cups)
This is the ultimate Beef Stroganoff! Easily make this from scratch in your slow cooker and enjoy a rich, very comforting classic dish.
Ingredients
16 oz. cremini baby Bella mushrooms, sliced
1 1/2 lbs. boneless sirloin steak, cut into thin (1/2-inch-thick) 2×1-inch strips
1 tsp dried dill weed
1/2 tsp garlic powder
1/2 tsp onion powder
1 1/2 c. low-sodium beef broth, divided
1 c. plain whole milk Greek yogurt does not use nonfat or it will curdle
3 tbsp Worcestershire sauce
1 tbsp Dijon mustard
1/4 c. cornstarch
8 oz. whole wheat, egg noodles penne, rotini, or similar noodles work well also
Fresh parsley or thyme is optional for serving
1 tsp kosher salt
1/2 tsp ground black pepper
How to make Slow Cooker Beef Stroganoff
Step 1: Using a nonstick spray, grease the bottom of a 6-quart or larger slow cooker. To the slow cooker, add the sirloin and sprinkle it with salt, dill, black pepper, garlic powder, and onion powder. Toss well to coat the meat.
Step 2: Then, add the mushrooms along with a cup of beef broth, Worcestershire, and Dijon. Place the lid on and set it to cook for 2 to 3 hours on high to 5 to 7 hours on low or until the beef is completely cooked and tender. If desired, you can add the mushrooms until about halfway through the cooking time if you prefer firmer mushrooms.
Step 3: To make the slurry, whisk the cornstarch with the rest of the half c. broth. Stir this into a slow cooker. Replace the lid and continue to cook for another 20 minutes on high. Then, gently stir in the Greek yogurt. Cover again and cook for 10 minutes more on high.
Step 4: Following the package directions, cook the noodles. Drain when done and toss the cooked noodles into the slow cooker. Alternatively, you can pile the noodles into bowls. On top, ladle the stroganoff. Serve right away. If desired, garnish with some parsley or fresh thyme. Enjoy!
Notes:
In the fridge, store any leftovers for up to 2 days. If you want to keep it longer, separately store the stroganoff sauce and pasta for up to 4 days.
If using ground beef instead of sirloin: Heat 1 tbsp oil in a large skillet on medium heat. Then, add the ground beef and sprinkle it with the seasonings. Cook until the meat is completely cooked, breaking the meat into pieces as it cooks. When done, drain the excess fat and discard. To the crockpot, transfer the ground beef and proceed with the recipe.
Nutrition Facts:
SERVING: 1(of 6), CALORIES: 369 kcal CARBOHYDRATES: 39g PROTEIN: 37g FAT: 7g SATURATED FAT: 2g CHOLESTEROL: 103mg POTASSIUM: 1054mg FIBER: 2g SUGAR: 4g VITAMIN A: 33IU VITAMIN C: 1mg CALCIUM: 107mg IRON: 3mg
Slow Cooker Beef Stroganoff
Ingredients
- 16 oz. cremini baby Bella mushrooms sliced
- 1 1/2 lbs. boneless sirloin steak cut into thin (1/2-inch-thick) 2x1-inch strips
- 1 tsp dried dill weed
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 1/2 c. low-sodium beef broth divided
- 1 c. plain whole milk Greek yogurt does not use nonfat or it will curdle
- 3 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1/4 c. cornstarch
- 8 oz. whole wheat egg noodles penne, rotini, or similar noodles work well also
- Fresh parsley or thyme is optional for serving
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
Instructions
- Using a nonstick spray, grease the bottom of a 6-quart or larger slow cooker. To the slow cooker, add the sirloin and sprinkle it with salt, dill, black pepper, garlic powder, and onion powder. Toss well to coat the meat.
- Then, add the mushrooms along with a cup of beef broth, Worcestershire, and Dijon. Place the lid on and set it to cook for 2 to 3 hours on high to 5 to 7 hours on low or until the beef is completely cooked and tender. If desired, you can add the mushrooms until about halfway through the cooking time if you prefer firmer mushrooms.
- To make the slurry, whisk the cornstarch with the rest of the half c. broth. Stir this into a slow cooker. Replace the lid and continue to cook for another 20 minutes on high. Then, gently stir in the Greek yogurt. Cover again and cook for 10 minutes more on high.
- Following the package directions, cook the noodles. Drain when done and toss the cooked noodles into the slow cooker. Alternatively, you can pile the noodles into bowls. On top, ladle the stroganoff. Serve right away. If desired, garnish with some parsley or fresh thyme. Enjoy!
