PREP TIME: 10 MINS | COOK TIME: 5 HRS | TOTAL TIME: 5 HRS 30 MINS | SERVINGS: 6 servings (8 cups)
We are kicking it old school today with this creamy, snug classic Beef Stroganoff made from scratch! Whip this up easily in the crockpot using just a couple of healthy ingredients.
Ingredients
16 oz. cremini baby Bella mushrooms, sliced
1 1/2 lbs boneless sirloin steak cut into thin (1/2” thick) 2 x 1” strips
8 oz. whole wheat egg noodles penne, rotini, or similar noodles work well also
1 tsp dried dillweed
1/2 tsp onion powder
1/2 tsp garlic powder
1 c. plain whole-milk Greek yoghurt does not use nonfat or it will curdle
1 1/2 c. low-sodium beef broth divided
3 tbsp Worcestershire sauce
1 tbsp Dijon mustard
1/4 c. cornstarch
Fresh parsley or thyme 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. Add the sirloin and season with salt followed by dill, black pepper, garlic powder, and onion powder. Mix to coat the meat with spices.
Step 2: To the slow cooker, add the mushrooms along with a cup of broth, Worcestershire, and Dijon. Put the lid on and set to cook for 2 to 3 hours on high or 5 to 7 hours on low or until the beef is completely cooked and tender. You can add the mushrooms about halfway through cooking if you like them firmer.
Step 3: To make a slurry, whisk the cornstarch with a half cup of broth until the lumps are gone. Stir this into the slow cooker. Put the lid on and cook for additional 20 minutes on high. Then, add the Greek Yogurt, stir, and replace the lid. Continue to cook for 10 minutes more.
Step 4: Following the package directions, cook the noodles. Drain when done, then stir the noodles into the slow cooker. You can also serve the noodles into bowls, then ladle over the stroganoff. Enjoy right away topped with some fresh thyme or parsley. Enjoy!
Notes:
You can store the leftovers in the fridge for up to 2 days or up to 4 days if you individually store the pasta and sauce.
If using ground beef in place of sirloin: heat a tbsp oil in a large skillet over medium heat. Add the ground beef to the hot oil and season with the seasonings. Cook the ground beef, breaking the meat apart until cooked through. Make sure to keep stirring to evenly disperse the spices. When done, drain the excess grease and discard. Into a crockpot, transfer the ground beef, and resume with the recipe.
Beef Stroganoff on the stovetop:
In a large bowl, toss the steak strips and seasonings. Meanwhile, heat a tbsp oil in a large, deep skillet or Dutch oven over medium-high heat. Once hot, add the steak strips to the skillet in a single layer and cook until both sides are brown. Make sure to cook the strips in batches to not overcrowd the pan. When done, transfer the strips to a plate and set them aside.
In the same skillet, add another tbsp of oil. Add the mushrooms and cook for about 3 to 5 minutes or until brown. Return the steak strips to the skillet, then add a cup of beef broth, Worcestershire, and Dijon.
Put the lid on, adjust the heat to medium-low, and simmer the mixture for about 10 to 15 minutes. In the meantime, ready the noodles following the package directions.
To make the slurry, whisk the cornstarch with the rest of the half cup of broth. Stir this into the mixture in the skillet and continue to cook until thickened.
Add the Greek yoghurt, stir, and let it heat through. When done, remove from the heat and serve right away over the prepared noodles. Enjoy!
Nutrition Facts:
SERVING: 1(of 6), CALORIES: 369kcal | 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” thick) 2 x 1” strips
- 8 oz. whole wheat egg noodles penne, rotini, or similar noodles work well also
- 1 tsp dried dillweed
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 c. plain whole-milk Greek yoghurt does not use nonfat or it will curdle
- 1 1/2 c. low-sodium beef broth divided
- 3 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1/4 c. cornstarch
- Fresh parsley or thyme optional for serving
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
Instructions
Step 1: Using a nonstick spray, grease the bottom of a 6-quart or larger slow cooker. Add the sirloin and season with salt followed by dill, black pepper, garlic powder, and onion powder. Mix to coat the meat with spices.
Step 2: To the slow cooker, add the mushrooms along with a cup of broth, Worcestershire, and Dijon. Put the lid on and set to cook for 2 to 3 hours on high or 5 to 7 hours on low or until the beef is completely cooked and tender. You can add the mushrooms about halfway through cooking if you like them firmer.
Step 3: To make a slurry, whisk the cornstarch with a half cup of broth until the lumps are gone. Stir this into the slow cooker. Put the lid on and cook for additional 20 minutes on high. Then, add the Greek Yogurt, stir, and replace the lid. Continue to cook for 10 minutes more.
Step 4: Following the package directions, cook the noodles. Drain when done, then stir the noodles into the slow cooker. You can also serve the noodles into bowls, then ladle over the stroganoff. Enjoy right away topped with some fresh thyme or parsley. Enjoy!
Notes
You can store the leftovers in the fridge for up to 2 days or up to 4 days if you individually store the pasta and sauce. If using ground beef in place of sirloin: heat a tbsp oil in a large skillet over medium heat. Add the ground beef to the hot oil and season with the seasonings. Cook the ground beef, breaking the meat apart until cooked through. Make sure to keep stirring to evenly disperse the spices. When done, drain the excess grease and discard. Into a crockpot, transfer the ground beef, and resume with the recipe. Beef Stroganoff on the stovetop: In a large bowl, toss the steak strips and seasonings. Meanwhile, heat a tbsp oil in a large, deep skillet or Dutch oven over medium-high heat. Once hot, add the steak strips to the skillet in a single layer and cook until both sides are brown. Make sure to cook the strips in batches to not overcrowd the pan. When done, transfer the strips to a plate and set them aside. In the same skillet, add another tbsp of oil. Add the mushrooms and cook for about 3 to 5 minutes or until brown. Return the steak strips to the skillet, then add a cup of beef broth, Worcestershire, and Dijon. Put the lid on, adjust the heat to medium-low, and simmer the mixture for about 10 to 15 minutes. In the meantime, ready the noodles following the package directions. To make the slurry, whisk the cornstarch with the rest of the half cup of broth. Stir this into the mixture in the skillet and continue to cook until thickened. Add the Greek yoghurt, stir, and let it heat through. When done, remove from the heat and serve right away over the prepared noodles. Enjoy!
