Slow Cooker Beef Stroganoff

By zhanghengshuo

8 Person

330 Minutes

431 Calories

This homemade creamy stroganoff is a fill-you-up, classic comfort food dinner, no canned soup required. This recipe is notable both for what it does offer—all the creamy, cozy flavor of the classic recipe, lightened up with a few healthy ingredient swaps and made easier in the crockpot—as well as for what it doesn’t. This crockpot beef stroganoff is made without canned soup, please and thank you!

Ingredients

Fresh parsley or thyme
8 oz. whole wheat egg noodles
1 cup plain whole milk Greek yogurt
1/4 cup cornstarch
1 tbsp. Dijon mustard
3 tbsp. Worcestershire sauce
1 1/2 cups low-sodium beef broth, divided
16 oz. baby bella mushrooms, sliced
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. ground black pepper
1 tsp. dried dillweed
1 tsp. kosher salt
1 1/2 pounds boneless sirloin steak

Method

01

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.
02

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 cooking time.)
03

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.
04

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.

Related Tags

Beef Stroganoff Recipes

Slow Cooker Beef Stroganoff

4.4

( By zhanghengshuo )

01 Information

Grade easy
Serving 8 servings
Calorie 431 Kcal
Prep Time 30 Mins
Cook Time 300 Mins
Total Time 330 Mins

02 Ingredients

Fresh parsley or thyme

8 oz. whole wheat egg noodles

1 cup plain whole milk Greek yogurt

1/4 cup cornstarch

1 tbsp. Dijon mustard

3 tbsp. Worcestershire sauce

1 1/2 cups low-sodium beef broth, divided

16 oz. baby bella mushrooms, sliced

1/2 tsp. onion powder

1/2 tsp. garlic powder

1/2 tsp. ground black pepper

1 tsp. dried dillweed

1 tsp. kosher salt

1 1/2 pounds boneless sirloin steak

03 Method

Step 1

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.

Step 2

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 cooking time.)

Step 3

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.

Step 4

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.

04 Author