PREP: 10 mins | COOK: 5 hrs | TOTAL: 5 hrs 10 mins | SERVING: 8 cups (4 to 6 servings)
This made from scratch beef stroganoff is one of the best slow cooker recipes that I intend to keep and make over and over. A healthy, easy, creamy, and delicious dish with all the dreamy, cosy flavour of the classic beef stroganoff without the guilt.
Ingredients
1 1/2 lb boneless sirloin steak cut into thin (1/2-inch-thick) 2×1-inch strips
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1 tsp kosher salt
1 tsp dried dillweed
1/2 tsp ground black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
16 oz cremini baby Bella mushrooms, sliced
1 1/2 c low-sodium beef broth divided
3 tbsp Worcestershire sauce
1 tbsp Dijon mustard
1/4 c cornstarch
1 c plain whole-milk Greek yoghurt does not use nonfat or it will curdle
8 oz whole wheat egg noodles penne, rotini, or similar noodles work well also
Fresh parsley or thyme optional for serving
How to make Slow Cooker Beef Stroganoff
Step 1: Use non-stick spray to grease the bottom of a 6-quart or large slow cooker.
Step 2: Place the sirloin into the prepared slow cooker and sprinkle with salt, dill, black pepper, garlic powder, and onion powder. Stir well until the meat is coated.
Step 3: Add the mushrooms to the slow cooker followed by a cup of beef broth, Worcestershire, and Dijon.
Step 4: Cook for 2 to 3 hours on high or 5 to 7 hours on low, covered or until the beef is cooked through and tender. Or wait to add the mushrooms about halfway through cooking if you prefer firmer mushrooms.
Step 5: To make a slurry, stir the cornstarch with the rest of the broth and add this into the slow cooker. Mixing well.
Step 6: Cook for 20 minutes on high, covered.
Step 7: Uncover and stir in the Greek Yogurt.
Step 8: Return the lid and continue to cook for 10 minutes more on high.
Step 9: Meanwhile, prepare the noodles according to package directions.
Step 10: Add the cooked noodles into the slow cooker or place them into bowls and just ladle the stroganoff on top. Garnish with fresh thyme or parsley as desired. Serve immediately. Enjoy!
NOTES:
Refrigerate the leftovers for up to 2 days. Or store separately the stroganoff sauce and pasta for up to 4 days.
Heat a tbsp oil in a large skillet over medium heat. Cook the ground beef and sprinkle with seasonings. Break the meat apart and stir to evenly combined. When done cooking, drain excess grease. Place the cooked ground beef into the crockpot and continue with step 2.
In a large bowl, toss the steak strips with the seasonings. To cook on a stovetop, add the steak strips to a large deep deep skillet or Dutch oven with heated 1 tbsp oil. Cook each side over medium-high heat until brown. Do this in batches to not overcrowd the pan. When done, transfer the steak strips to a plate and set aside. Add more oil into the skillet and cook the mushrooms for about 3 to 5 minutes or until brown. Put the steak strips back into the pan followed by a cup of beef broth, Worcestershire, and Dijon. Cover the skillet and adjust the heat to medium-low. Simmer the mixture for about 10 to 15 minutes. Add the slurry and stir. Continue to cook until the sauce has thickened before adding in the Greek Yogurt. Stir and cook until heated through. Ladle over the cooked noodles.
Nutrition Facts:
SERVING: 1(of 6), about 1 1/2cups CALORIES: 431kcal CARBOHYDRATES: 39g PROTEIN: 34g FAT: 15g SATURATED FAT: 6g CHOLESTEROL: 83mg SODIUM: 390mg FIBER: 1g SUGAR: 4g

Ingredients
- 1 1/2 lb boneless sirloin steak cut into thin (1/2-inch-thick) 2x1-inch strips
- 1 tsp kosher salt
- 1 tsp dried dillweed
- 1/2 tsp ground black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 16 oz cremini baby Bella mushrooms, sliced
- 1 1/2 c low-sodium beef broth divided
- 3 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1/4 c cornstarch
- 1 c plain whole-milk Greek yoghurt does not use nonfat or it will curdle
- 8 oz whole wheat egg noodles penne, rotini, or similar noodles work well also
- Fresh parsley or thyme optional for serving
Instructions
Step 1: Use non-stick spray to grease the bottom of a 6-quart or large slow cooker.
Step 2: Place the sirloin into the prepared slow cooker and sprinkle with salt, dill, black pepper, garlic powder, and onion powder. Stir well until the meat is coated.
Step 3: Add the mushrooms to the slow cooker followed by a cup of beef broth, Worcestershire, and Dijon.
Step 4: Cook for 2 to 3 hours on high or 5 to 7 hours on low, covered or until the beef is cooked through and tender. Or wait to add the mushrooms about halfway through cooking if you prefer firmer mushrooms.
Step 5: To make a slurry, stir the cornstarch with the rest of the broth and add this into the slow cooker. Mixing well.
Step 6: Cook for 20 minutes on high, covered.
Step 7: Uncover and stir in the Greek Yogurt.
Step 8: Return the lid and continue to cook for 10 minutes more on high.
Step 9: Meanwhile, prepare the noodles according to package directions.
Step 10: Add the cooked noodles into the slow cooker or place them into bowls and just ladle the stroganoff on top. Garnish with fresh thyme or parsley as desired. Serve immediately. Enjoy!
Notes
Refrigerate the leftovers for up to 2 days. Or store separately the stroganoff sauce and pasta for up to 4 days. Heat a tbsp oil in a large skillet over medium heat. Cook the ground beef and sprinkle with seasonings. Break the meat apart and stir to evenly combined. When done cooking, drain excess grease. Place the cooked ground beef into the crockpot and continue with step 2. In a large bowl, toss the steak strips with the seasonings. To cook on a stovetop, add the steak strips to a large deep deep skillet or Dutch oven with heated 1 tbsp oil. Cook each side over medium-high heat until brown. Do this in batches to not overcrowd the pan. When done, transfer the steak strips to a plate and set aside. Add more oil into the skillet and cook the mushrooms for about 3 to 5 minutes or until brown. Put the steak strips back into the pan followed by a cup of beef broth, Worcestershire, and Dijon. Cover the skillet and adjust the heat to medium-low. Simmer the mixture for about 10 to 15 minutes. Add the slurry and stir. Continue to cook until the sauce has thickened before adding in the Greek Yogurt. Stir and cook until heated through. Ladle over the cooked noodles.