Slow Cooker
Slow Cooker Beef Stroganoff
Description
We’re kicking it old school with Slow Cooker Beef Stroganoff from scratch. This crock pot beef stroganoff is made without canned soup, offers creamy, cozy flavor, AND is made easier in the crock pot!
Ingredients
- 1 ½ pounds boneless sirloin steak cut into thin (1/2-inch-thick) 2-inchx1-inch strips
- 1 teaspoon kosher salt
- 1 teaspoon dried dillweed
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 16 ounces cremini baby bella mushrooms, sliced
- 1 ½ cups low-sodium beef broth divided
- 3 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- ¼ cup cornstarch
- 1 cup plain whole milk Greek yogurt do not use nonfat or it will curdle
- 8 ounces whole wheat egg noodles penne, rotini, or similar noodles work well also
- Fresh parsley or thyme optional for serving
Directions
- Grease the bottom of a 6-quart or larger slow cooker with nonstick spray. Add the sirloin and sprinkle with salt, dill, black pepper, garlic powder, and onion powder. Stir to coat the meat.
- Add the mushrooms, 1 cup beef broth, Worcestershire, and Dijon. Cover and cook on high for 2 to 3 hours or on low for 5 to 7 hours, until the beef is cooked through and tender. (If you prefer firmer mushrooms, wait to add them until about halfway through the cook time.)
- Stir the cornstarch together with the remaining 1/2 cup broth to create a slurry. Stir the mixture into the slow cooker. Cover and cook on high for 20 minutes, and then stir in the Greek yogurt. Re-cover and cook on high for an additional 10 minutes.
- While the stroganoff finishes cooking, cook the noodles according to package instructions. Stir into the slow cooker or pile separately into bowls and ladle the stroganoff over the top. Serve immediately, topped with fresh thyme or parsley as desired.
