Prep Time: 10 mins | Cook Time: 5 hrs | Serve: 4 to 6 Servings
This is a classic meal turn into a weekend dinner! I am sure that you would want to bite your teeth into this luscious dish. Give it a try and enjoy!
1 1/2 pound boneless sirloin steak cut into thin (1/2-inch-thick) 2×1-inch strips
1 teaspoon kosher salt
1 teaspoon dried dill weed
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
16 ounces cremini baby Bella mushrooms, sliced
1 1/2 cups low-sodium beef broth divided
3 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1/4 cup cornstarch
1 cup plain whole-milk Greek yoghurt does not use nonfat or it will curdle
8 ounces whole-wheat Egg noodles penne, rotini, or similar noodles work well also
Fresh parsley or thyme optional for serving
Step 1: Apply non-stick cooking spray on the bottom of a large slow cooker.
Step 2: Arrange the sirloin on the greased slow cooker and season it with dill, garlic powder, onion powder, salt, and pepper. Stir until well combined.
Step 3: Add in the mushrooms, Worcestershire sauce, Dijon, and 1 cup of beef broth.
Step 4: Cover the slow cooker and cook on high heat for 2 to 3 hours or 5 to 7 hours on low heat until the meat is soft and tender.
Step 5: In a small mixing bowl, add in the cornstarch and water. Stir until the cornstarch is dissolved completely.
Step 6: Pour the mixture into the slow cooker and stir until slightly thick.
Step 7: Cover the slow cooker and cook for another 20 minutes over high heat.
Step 8: Add in the Greek Yogurt and stir until well combined.
Step 9: Cover and cook for another 10 minutes.
Step 10: Refer to the instructions provided on the package of the noodles on how to cook it.
Step 11: Add the cooked noodles into the slow cooker and stir until well combined.
Step 12: Spoon into bowls and sprinkle parsley or fresh thyme on top.
Step 13: Serve hot and enjoy!
Place any leftover in the fridge, and it can last up to 2 days.
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