Are you looking for an easy and delicious way to make classic beef stroganoff? Look no further than this slow cooker version! This recipe is sure to be a hit with your family and friends, as it’s the perfect comfort food dish that’s creamy and flavorful. Plus, with the help of your slow cooker, you’ll have a hands-off meal that requires minimal effort. Read on to find out how to make this classic beef stroganoff from scratch!
Slow cooker beef stroganoff is a hearty, comforting meal that’s perfect for chilly weather. It’s easy to make, and the slow cooker does most of the work for you. This version features tender chunks of beef in a creamy sauce, served over egg noodles. It’s sure to become a family favorite!
There are a few reasons why you should try this recipe for slow cooker beef stroganoff. First, it’s an easy and convenient way to cook beef stroganoff. Second, the slow cooker produces tender and juicy beef that is full of flavor. Third, this recipe is packed with healthy ingredients that will give you all the nutrients you need. Finally, this dish is perfect for a winter night when you want something warm and comforting.
Tips:
-If you want a really thick stroganoff, add another can of beef broth and an extra tablespoon of cornstarch.
-If you’re in a hurry, you can cook the beef and noodles on high for 4 hours instead of low for 6-8 hours.
-For a little bit of a crunch, top your slow cooker beef stroganoff with some chopped fresh parsley or chives.
Conclusion & Recipe:
Slow cooker beef stroganoff is a delicious, hearty dish that’s perfect for a cold winter’s night. It’s easy to make, and can be made in advance so that it’s ready when you need it. This dish is sure to please everyone at your table.
Slow cooker beef stroganoff
Ingredients
- 1 1/2 lb boneless sirloin steak cut into thin strips (1/2-inch thick) of 2-inchx1 inch
- 1 teaspoon kosher Salt
- 1 teaspoon dried dillweed
- 1/2 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 16 ounces cremini baby bella mushrooms sliced
- 1 1/2 cups low-sodium beef stock divided
- 3 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1/4 cup cornstarch
- 1 cup Greek yogurt made from whole milk Greek yogurt. Do not use nonfat it will curdle
- 8 ounces whole-wheat egg noodles penne, rotini or similar noodles are good options.
- You can also add fresh parsley or thyme to your dish.
Instructions
- Nonstick spray is used to grease the bottom of a slow cooker 6-quart size or larger. Sprinkle the sirloin with salt, pepper, black pepper, garlic powder and onion powder. Mix to coat the meat.
- Mix the mushrooms, 1 cup beef broth and Worcestershire with the Dijon. Cook on high for 2-3 hours or low for 5-7 hours until the beef is tender. If you prefer firmer mushrooms wait until halfway through the cooking time.
- To make a slurry, combine the cornstarch with 1/2 cup of broth. The mixture should be incorporated into the slow cooker. Cook on high for 20 minutes. Stir in the Greek yogurt. Cover and continue cooking on high for 10 more minutes.
- Cook the noodles according the package instructions while the stroganoff is cooking. Mix the noodles in the slow cooker, or place them in individual bowls. Pour the stroganoff on top. Serve immediately and garnish with fresh parsley or thyme if desired.
