Slow cooker beef stroganoff
Are you looking for an easy and delicious way to make classic beef stroganoff? Look no further than this slow cooker version!
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.
