PREP TIME: 10 mins | COOK TIME: 5 hrs | TOTAL TIME: 5 hrs 30 mins | SERVINGS: 6 (8 c.)
Easily make this beef stroganoff from scratch and enjoy a creamy, very comforting, and classic slow cooker dish any time, all year round!
Ingredients
16 oz cremini baby Bella mushrooms, sliced
1 1/2 lbs boneless sirloin steak, cut into thin (1/2”) 2×1” strips
1 tsp dried dillweed
1/2 tsp garlic powder
1/2 tsp onion powder
1 1/2 c. low-sodium beef broth, divided
3 tbsp Worcestershire sauce
1/4 c. cornstarch
1 tbsp Dijon mustard
1 c. plain whole milk Greek yoghurt (do not use nonfat or it will curdle)
1/2 tsp ground black pepper
Fresh parsley or thyme, optional for serving
8 oz. whole wheat, egg noodles penne, rotini, or similar noodles work well also
1 tsp kosher salt
How to make Slow Cooker Beef Stroganoff
Step 1: Using a nonstick spray, grease the bottom of a 6-quart or larger slow cooker.
Step 2: Into the greased slow cooker, add the sirloin and sprinkle with salt, dill, black pepper, garlic powder, and onion powder. Toss to coat the meat well.
Step 3: Then, add the mushrooms along with the 1 c beef broth, Worcestershire, and Dijon. Put the lid on and cook for 2 to 3 hours on high or 5 to 7 hours on low or until the beef is tender and completely cooked. You can wait to add the mushroom until around halfway through the cooking time if you prefer firmer mushrooms.
Step 4: To make the slurry, whisk the cornstarch with the rest of the half c broth until well blended. Add this into the slow cooker and stir well. Replace the lid and continue to cook for additional 20 minutes on high. Whisk in the Greek yoghurt and cook for 10 minutes more, covered.
Step 5: Following the package directions, cook the noodles. You can toss the cooked noodles into the slow cooker or pile them separately into bowls and simply ladle the stroganoff on top. Serve right away garnished with some fresh thyme or parsley. Enjoy!
Notes:
You can keep any leftovers in the fridge for up to 2 days. You can separate the stroganoff sauce and pasta if longer a little longer (up to 4 days).
If using ground beef, start by heating 1 tbsp oil in a large skillet over medium heat. Once the oil is hot, add the ground beef to the skillet and sprinkle with the seasonings. Cook while breaking the meat into pieces and stirring to evenly mix the spices until the meat is completely cooked. Drain the excess grease. To the crockpot, transfer the ground beef and continue with Step 3.
3.You can also make this on the stovetop. To do this, place the steak strips and seasonings in a large bowl. Toss well. In a large, deep skillet or Dutch oven, heat 1 tbsp oil over medium-high heat. In a single layer, add the steak strips to the skillet and cook until both sides are browned. To a plate, transfer the steak strips and set them aside. To the same skillet, add another 1 tbsp oil. Add the mushrooms and cook for about 3 to 5 minutes until browned. Return the steak to the skillet. Add 1 c beef broth, Worcestershire, and Dijon. Put the lid on and adjust the heat to medium-low. Let everything simmer for about 10 to 15 minutes. At this point, you can cook the noodles. To make the slurry, whisk the cornstarch and the rest of the half c broth until well blended. Add this to the skillet, stir well, and cook until thickened. Next, whisk in the yogurt and continue to cook until heated through. Serve the stroganoff over the noodles.
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
Ingredients
- 16 oz cremini baby Bella mushrooms, sliced
- 1 1/2 lbs boneless sirloin steak, cut into thin (1/2”) 2x1” strips
- 1 tsp dried dillweed
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 1/2 c. low-sodium beef broth, divided
- 3 tbsp Worcestershire sauce
- 1/4 c. cornstarch
- 1 tbsp Dijon mustard
- 1 c. plain whole milk Greek yoghurt (do not use nonfat or it will curdle)
- 1/2 tsp ground black pepper
- Fresh parsley or thyme, optional for serving
- 8 oz. whole wheat, egg noodles penne, rotini, or similar noodles work well also
- 1 tsp kosher salt
Instructions
Step 1: Using a nonstick spray, grease the bottom of a 6-quart or larger slow cooker.
Step 2: Into the greased slow cooker, add the sirloin and sprinkle with salt, dill, black pepper, garlic powder, and onion powder. Toss to coat the meat well.
Step 3: Then, add the mushrooms along with the 1 c beef broth, Worcestershire, and Dijon. Put the lid on and cook for 2 to 3 hours on high or 5 to 7 hours on low or until the beef is tender and completely cooked. You can wait to add the mushroom until around halfway through the cooking time if you prefer firmer mushrooms.
Step 4: To make the slurry, whisk the cornstarch with the rest of the half c broth until well blended. Add this into the slow cooker and stir well. Replace the lid and continue to cook for additional 20 minutes on high. Whisk in the Greek yoghurt and cook for 10 minutes more, covered.
Step 5: Following the package directions, cook the noodles. You can toss the cooked noodles into the slow cooker or pile them separately into bowls and simply ladle the stroganoff on top. Serve right away garnished with some fresh thyme or parsley. Enjoy!
Notes
You can keep any leftovers in the fridge for up to 2 days. You can separate the stroganoff sauce and pasta if longer a little longer (up to 4 days). If using ground beef, start by heating 1 tbsp oil in a large skillet over medium heat. Once the oil is hot, add the ground beef to the skillet and sprinkle with the seasonings. Cook while breaking the meat into pieces and stirring to evenly mix the spices until the meat is completely cooked. Drain the excess grease. To the crockpot, transfer the ground beef and continue with Step 3. 3.You can also make this on the stovetop. To do this, place the steak strips and seasonings in a large bowl. Toss well. In a large, deep skillet or Dutch oven, heat 1 tbsp oil over medium-high heat. In a single layer, add the steak strips to the skillet and cook until both sides are browned. To a plate, transfer the steak strips and set them aside. To the same skillet, add another 1 tbsp oil. Add the mushrooms and cook for about 3 to 5 minutes until browned. Return the steak to the skillet. Add 1 c beef broth, Worcestershire, and Dijon. Put the lid on and adjust the heat to medium-low. Let everything simmer for about 10 to 15 minutes. At this point, you can cook the noodles. To make the slurry, whisk the cornstarch and the rest of the half c broth until well blended. Add this to the skillet, stir well, and cook until thickened. Next, whisk in the yogurt and continue to cook until heated through. Serve the stroganoff over the noodles.
