Prep Time: 10 mins | Cook Time: 5 hrs | Total Time: 5 hrs 10 mins | Yield: 6 Servings
A big thanks to my dear friend, Anne, for this spectacular recipe! I love how simple this recipe is. In about 5 hours, you will surely enjoy this Slow Cooker Beef Stroganoff!
Ingredients:
16 oz. cremini baby Bella mushrooms, sliced
1/2 tsp onion powder
1 1/2 lbs. boneless sirloin steak cut into thin (1/2-inch-thick) 2-inchx1-inch strips
1/2 tsp garlic powder
1 tsp dried dillweed
1 1/2 c low-sodium beef broth divided
1 tbsp Dijon mustard
1/4 c cornstarch
3 tbsp Worcestershire sauce
1 c plain whole-milk Greek yoghurt does not use nonfat or it will curdle
1 tsp kosher salt
1/2 tsp ground black pepper
Fresh parsley or thyme optional for serving
8 oz. whole-wheat egg noodles penne, rotini, or similar noodles work well also
Directions:
1. Apply cooking spray in a 6-quart slow cooker.
2. Arrange the sirloin into the prepared slow cooker, then sprinkle garlic powder, onion powder, dill, salt, and pepper on top. Toss everything until the meat is well coated.
3. Add 1 cup of beef broth, mushrooms, Dijon mustard, and Worcestershire sauce. Stir until just mixed.
4. Cover the slow cooker and cook for about 3 hours on a high setting or 5 hours on a low setting.
5. Add the slurry and stir until well mixed. Cook for another 20 minutes on a high setting.
6. Add the Greek yoghurt and stir until well mixed. Cook for another 10 minutes.
7. Refer to the directions provided on the pack of the noodles on how to cook them.
8. Add the cooked noodles into the slow cooker and stir until well combined.
9. Garnish each serving with freshly chopped parsley.
10. Serve and enjoy!
Note:
Place any leftovers in an airtight container, then place them inside the fridge. They can last up to 2 days.
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
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