Prep Time: 10 mins | Cook Time: 5 hrs | Total Time: 5 hrs 30 mins | Yield: 6 Servings
You have got to bite your teeth into this amazing meal! Oh, man, you are so in for a treat, I’m telling you! Have a great day, friends. Enjoy!
1 ½ lb boneless sirloin steak cut into thin (½-inch-thick) 2-inchx1-inch strips
1 tsp kosher salt
1 tsp dried dillweed
½ tsp ground black pepper
½ tsp garlic powder
½ tsp onion powder
16 oz cremini baby Bella mushrooms, sliced
1 ½ c low-sodium beef broth divided
3 tbsp Worcestershire sauce
1 tbsp Dijon mustard
¼ 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 optional for serving
Step 1: Apply cooking spray in a 6-quart slow cooker.
Step 2: Place the sirloin inside the prepared slow cooker and season it with dill, garlic powder, onion powder, salt, and pepper. Sir until the meat is well coated.
Step 3: Add 1 cup of beef broth, Worcestershire sauce, mushrooms, and Dijon. Stir until just mixed.
Step 4: Cover the slow cooker and cook everything for 2 hours on low heat or 5 hours on high heat.
Step 5: Add the dissolved cornstarch and stir until well mixed.
Step 6: Cook for another 20 minutes, then add the Greek yoghurt. Cover and cook for 10 more minutes.
Step 7: Refer to the directions provided on the pack of the noodles on how to cook it.
Step 8: Serve the beef stroganoff over the noodles in a serving bowl. Enjoy!
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
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