This easy and healthy version of my favourite Beef Stroganoff without the canned soup is a real winner! Make this from scratch in your trusty slow cooker. And serve your family a deliciously creamy crockpot meal with steak, mushrooms, and Greek yoghurt (instead of sour cream) that they deserve!
Ingredients
1 1/2 lbs boneless sirloin steak cut into thin (1/2” thick) 2 x 1” 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 is optional for serving
How to make Slow Cooker Beef Stroganoff
Step 1: Using a nonstick spray, grease the bottom of a 6-quart or large slow cooker. Place the sirloin in the slow cooker and season with salt, dill, black pepper, garlic powder, and onion powder. Toss to coat the meat.
Step 2: To the meat in the slow cooker, add the mushrooms, a cup of beef broth, Worcestershire, and Dijon. Put the lid on, set to high for 2 to 3 hours or 5 to 5 hours on low until the beef is cooked through and tender. If you want firmer mushrooms, wait until about halfway through cooking to add them.
Step 3: To make the slurry, whisk the cornstarch with the rest of the half cup broth. Add this into the slow cooker and stir. Cover the slow cooker and set it to high for 20 minutes. Add the Greek yoghurt and stir to mix. Replace the lid and cook for another 10 minutes on high.
Step 4: In the meantime, cook the noodles following the package directions. Drain when done and add the noodles to the slow cooker, then stir. Alternately, you can pile the noodles into bowls and just ladle the stroganoff on top. Enjoy immediately garnished with fresh thyme or parsley.
Notes:
You can place any leftovers in the fridge for up to 2 days. Or freeze the pasta and stroganoff sauce separately for up to 4 days.
You can make this recipe with ground beef instead of sirloin. First, heat a 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 the ground beef while stirring and breaking the meat apart to combine it evenly with the spices until done. Then, drain and discard the excess grease. To the crockpot, transfer the ground beef and continue with step 2.
If making on the stovetop, first toss the steak strips with the seasoning in a large bowl. Then, in a large, deep skillet or Dutch oven, heat a tbsp oil over medium-high heat. In a single layer once the oil is hot, add the steak strips in the skillet and cook until both sides are brown. Transfer the cooked steak strips to a plate when done and set aside. In the now-empty skillet, add another tbsp oil. Add the mushrooms and cook for about 3 to 5 minutes until brown. Then, return the steak to the skillet followed by a cup of beef broth, Worcestershire, and Dijon. Put the lid on, adjust the heat to medium-low, and allow the mixture to simmer for about 10 to 15 minutes. Meanwhile, cook the noodles according to package directions. Make the slurry by whisking the cornstarch with the rest of the half cup broth. Stir this into the mixture in the skillet and continue to cook until thickened. Add the Greek yoghurt, stir, and cook further until heated through. Serve the stroganoff with 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