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
Scale
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
