I absolutely love making this Slow Cooker Beef Stroganoff with Mushrooms and Greek Yogurt Recipe when I want a comforting dinner that barely needs my attention. The slow cooker does most of the work, letting those tender strips of sirloin soak up all those rich, savory flavors while the mushrooms soften to perfection. Honestly, you’ll find that this recipe feels luxurious but is surprisingly easy to pull off, making it a go-to for busy weeknights or cozy weekends.
What makes this Slow Cooker Beef Stroganoff with Mushrooms and Greek Yogurt Recipe stand out for me is the use of Greek yogurt instead of sour cream. It adds that creamy tang without weighing the dish down and keeps it a little lighter, which is a nice change. When I first tried this swap, I was delighted by how well it worked, and now I prefer it every time. You really should give it a try—you’ll get classic stroganoff vibes with a fresh twist!
Why You’ll Love This Recipe
- Effortless Tender Beef: The slow cooker makes the sirloin melt-in-your-mouth tender every time without any fuss.
- Creamy & Tangy Twist: Using Greek yogurt instead of sour cream adds a rich tang without the risk of curdling.
- Perfect for Busy Days: Set it and forget it cooking makes this a lifesaver on hectic evenings.
- Flavor Packed: A mix of Worcestershire, Dijon mustard, and savory herbs turns simple ingredients into a comforting classic.
Ingredients You’ll Need
Each ingredient in this Slow Cooker Beef Stroganoff with Mushrooms and Greek Yogurt Recipe plays its part in building those rich, hearty flavors and creamy textures. I always look for fresh mushrooms and whole milk Greek yogurt to keep the flavor balanced and creamy.
- Boneless sirloin steak: Choose a good-quality sirloin and cut it into strips to ensure quick, even cooking and tender bites.
- Kosher salt: Seasoning your beef well is key to boosting all those deep, savory flavors.
- Dried dillweed: Adds a subtle herby brightness that complements the mushrooms and beef.
- Ground black pepper: Freshly cracked if possible, for a bit of spicy warmth.
- Garlic powder: Gives a gentle garlic background note without overpowering.
- Onion powder: Works alongside garlic powder to enhance the umami base.
- Cremini baby bella mushrooms: These have great texture and earthy flavor that soaks up the sauce beautifully.
- Low-sodium beef broth: Divided use helps create a rich sauce and perfect slurry without salt overload.
- Worcestershire sauce: The secret umami booster that adds depth and complexity.
- Dijon mustard: A touch of tanginess that brightens the sauce.
- Cornstarch: To thicken the sauce without lumps.
- Plain whole milk Greek yogurt: Provides creamy tang and keeps the sauce smooth—avoid nonfat to prevent curdling.
- Whole wheat egg noodles: Or penne, rotini if you prefer—these noodles soak up the sauce perfectly.
- Fresh parsley or thyme (optional): For a fresh herbal garnish that livens the dish right before serving.
Variations
I like to think of this Slow Cooker Beef Stroganoff with Mushrooms and Greek Yogurt Recipe as a flexible framework that you can tailor to your tastes or dietary needs. Feel free to mix things up based on what you have or want to try!
- Ground Beef Version: When I’m short on time, I swap sirloin for ground beef, browned in a skillet—it speeds things up and still yields a hearty meal.
- Make it Gluten-Free: Use gluten-free pasta or swap noodles for mashed cauliflower for a low-carb option that still pairs wonderfully.
- Mushroom Timing: For firmer mushrooms, I add them halfway through cooking; for softer ones, pop them in at the start.
- Herb Variations: I’ve played around with fresh tarragon or rosemary instead of dillweed for a different herbaceous twist.
How to Make Slow Cooker Beef Stroganoff with Mushrooms and Greek Yogurt Recipe
Step 1: Season and Layer Your Ingredients
First things first, lightly grease your slow cooker to prevent sticking—I usually use a little nonstick spray. Then add your sirloin steak strips and sprinkle them with kosher salt, dried dillweed, black pepper, garlic powder, and onion powder. Give it a good stir to coat the meat evenly with those lovely spices. This step is crucial because flavorful seasoning is the foundation of great stroganoff.
Step 2: Add Mushrooms and Liquids, Then Slow Cook
Next, toss in the sliced cremini mushrooms, pour in 1 cup of low-sodium beef broth, Worcestershire sauce, and Dijon mustard. Cover and set your slow cooker on high for 2 to 3 hours or low for 5 to 7 hours. Patience here pays off—the beef will be tender, and the mushrooms will soak up all those rich flavors. TIP: If you prefer mushrooms with more bite, add them halfway through the cooking time instead of at the start.
Step 3: Thicken the Sauce and Add Greek Yogurt
Once your beef is tender and cooked through, mix the cornstarch with the remaining ½ cup of beef broth to make a smooth slurry. Stir this slurry into the slow cooker and cover, cooking on high for another 20 minutes to thicken. Finally, stir in the Greek yogurt and cover again for 10 minutes. Adding the yogurt at the end keeps it silky and prevents curdling—trust me, this step makes all the difference.
Step 4: Cook Noodles and Serve
While the stroganoff finishes up, cook your whole wheat egg noodles according to package directions. You can stir the noodles directly into the slow cooker for a one-pot meal or plate the noodles separately and ladle the beef stroganoff over the top—both ways work beautifully. Top with fresh parsley or thyme if you like, and you’re ready to dig in!
Pro Tips for Making Slow Cooker Beef Stroganoff with Mushrooms and Greek Yogurt Recipe
- Don’t Skip the Seasoning: Season your beef generously at the start to build depth that shines through after slow cooking.
- Add Yogurt Last: Stir Greek yogurt in at the end on low heat to avoid curdling and keep that creamy texture.
- Make a Smooth Slurry: Mix cornstarch with liquid before adding to prevent lumps and get the perfect silky sauce.
- Avoid Overcooking Mushrooms: Add mushrooms midway if you want them firmer, otherwise they’ll become very soft with early addition.
How to Serve Slow Cooker Beef Stroganoff with Mushrooms and Greek Yogurt Recipe
Garnishes
I always reach for fresh parsley or thyme to sprinkle over the top right before serving. It adds a pop of color and fresh herbaceous brightness that cuts through the creamy richness. Sometimes I also add a tiny squeeze of lemon juice for a subtle zing—it’s a game changer!
Side Dishes
This dish pairs wonderfully with a simple green salad dressed lightly with vinaigrette or some roasted seasonal veggies for extra color and crunch. Garlic bread or crusty whole-grain bread on the side also makes for a satisfying meal that soaks up the sauce perfectly.
Creative Ways to Present
If you’re serving this for a special occasion, try plating it over buttery mashed potatoes or creamy polenta instead of noodles—they’re great carriers for the sauce and add a cozy touch. Individual ramekins with a sprinkle of fresh herbs on top also make for an elegant presentation your guests will love.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in separate airtight containers—the stroganoff sauce separate from the noodles. This avoids sogginess and keeps each component fresher for up to 2 days in the fridge. When you want to enjoy it again, just reheat them gently and combine before serving.
Freezing
I’ve frozen the beef stroganoff sauce alone without the noodles several times with great success. It freezes well in a sealed container for up to 3 months. When ready to eat, just thaw overnight in the fridge and reheat gently on the stovetop.
Reheating
To keep the sauce creamy when reheating, warm it slowly over low heat and stir occasionally. Avoid boiling after adding the Greek yogurt to prevent curdling. If reheating noodles together, a splash of broth or water helps loosen the sauce.
FAQs
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Can I use sour cream instead of Greek yogurt in this recipe?
Yes! Traditional beef stroganoff often uses sour cream, and it works well in this recipe. However, I personally prefer Greek yogurt for its tanginess and lower fat content. Just make sure to stir it in at the end and avoid boiling to prevent curdling, whether you use sour cream or yogurt.
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What cut of beef is best for Slow Cooker Beef Stroganoff with Mushrooms and Greek Yogurt Recipe?
Boneless sirloin steak cut into strips is ideal—it cooks quickly and stays tender in the slow cooker. If you prefer, you can also use ground beef for a faster version, though the texture will differ slightly.
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How do I avoid the sauce curdling when adding Greek yogurt?
The key is to add Greek yogurt at the very end of cooking on low heat and stir gently. Avoid boiling the sauce after adding yogurt, as high heat can cause curdling.
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Can I make this recipe on the stovetop instead of a slow cooker?
Absolutely! While this post focuses on the slow cooker version, you can adapt it to the stovetop by cooking the beef and mushrooms in a skillet, then simmering the sauce until thickened before stirring in the Greek yogurt. It’s a bit quicker but requires active cooking time.
Final Thoughts
This Slow Cooker Beef Stroganoff with Mushrooms and Greek Yogurt Recipe has truly become one of my favorite comfort foods to make with minimal effort but maximum flavor. I love how the slow cooker transforms simple ingredients into a creamy, hearty meal that feels like a warm hug on a plate. I hope you’ll enjoy making—and eating—this as much as my family and I do. Once you try it, it might just become your new go-to comfort food too!
Print
Slow Cooker Beef Stroganoff with Mushrooms and Greek Yogurt Recipe
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Salt
Description
This Slow Cooker Beef Stroganoff is a comforting and hearty dish perfect for an easy weeknight dinner. Tender strips of sirloin steak are slow-cooked with cremini mushrooms in a flavorful broth enriched with Worcestershire sauce and Dijon mustard. Finished with creamy Greek yogurt and served over whole wheat egg noodles, this recipe brings a healthier twist to a classic comfort food with minimal hands-on time.
Ingredients
Beef and Seasonings
- 1 ½ pounds boneless sirloin steak, cut into thin (1/2-inch-thick) 2-inch x 1-inch strips
- 1 teaspoon kosher salt
- 1 teaspoon dried dillweed
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Mushrooms and Sauce
- 16 ounces cremini baby bella mushrooms, sliced
- 1 ½ cups low-sodium beef broth, divided
- 3 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- ¼ cup cornstarch
- 1 cup plain whole milk Greek yogurt (do not use nonfat or it will curdle)
Pasta and Garnish
- 8 ounces whole wheat egg noodles (penne, rotini, or similar noodles also work well)
- Fresh parsley or thyme (optional for serving)
Instructions
- Prepare the Slow Cooker: Grease the bottom of a 6-quart or larger slow cooker with nonstick spray. Add the sirloin strips and sprinkle with salt, dillweed, black pepper, garlic powder, and onion powder. Stir well to ensure the meat is evenly coated with the seasonings.
- Add Mushrooms and Liquids: Add the sliced mushrooms, 1 cup of beef broth, Worcestershire sauce, and Dijon mustard to the slow cooker. Cover and cook on high for 2 to 3 hours or on low for 5 to 7 hours, until the beef is cooked through and tender. For firmer mushrooms, add them halfway through the cooking time instead of at the start.
- Thicken the Sauce: In a small bowl, mix the cornstarch with the remaining ½ cup of beef broth to create a smooth slurry. Stir this slurry into the slow cooker. Cover and cook on high for an additional 20 minutes to thicken the sauce.
- Add Greek Yogurt: Stir in the plain whole milk Greek yogurt gently. Re-cover and cook on high for another 10 minutes to incorporate the yogurt into the sauce without curdling.
- Cook Noodles and Serve: While the stroganoff finishes cooking, prepare the whole wheat egg noodles according to package instructions. Once cooked, you can either stir the noodles directly into the slow cooker or serve noodles in bowls topped with the beef stroganoff. Garnish with fresh parsley or thyme if desired and serve immediately.
Notes
- Store leftovers in the refrigerator for up to 2 days. For longer storage (up to 4 days), keep the stroganoff sauce and pasta separate.
- To make with ground beef instead of sirloin, brown 1 pound of ground beef with the seasonings in a skillet, drain excess grease, then transfer to the slow cooker and proceed with the recipe.
- For a stovetop version, use a classic beef stroganoff recipe where you brown the meat and mushrooms on the stove and prepare the sauce similarly.
Nutrition
- Serving Size: 1 serving (approximately 1/6 of the recipe with noodles)
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 75 mg
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