Best Slow Cooker Beef Stroganoff Recipe

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[dt_highlight color=”” text_color=”” bg_color=””]SLOW COOKER BEEF STROGANOFF[/dt_highlight]

This Slow Cooker Beef Stroganoff is EASY, creamy crockpot recipe with steak, mushrooms, and Greek yogurt instead of sour cream.

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Featuring fork-tender beef in a creamy mushroom sauce, your slow cooker gets the job done with this savory stroganoff recipe. Prep it in the morning before work and you will come home ready to serve a delicious dish the whole family will enjoy!

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Time Zone

  1. Yield: 8 cups (4–6 servings).
  2. Prep time: 10 minutes.
  3. Cook time: 5 hrs.
  4. Total time: 5 hrs. 10 minutes.

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Appliance: Slow Cooker, Knife, Mixing Bowl

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Ingredients

  • 1 1/2pounds boneless sirloin steak, cut into thin (1/2-inch-thick) 2-inchx1-inch strips
  • 1teaspoon kosher salt
  • 1teaspoon dried dillweed
  • 1/2teaspoon ground black pepper
  • 1/2teaspoon garlic powder
  • 1/2teaspoon onion powder
  • 16ounces cremini, baby Bella mushrooms, sliced
  • 1 1/2cups low-sodium beef broth, divided
  • 3tablespoons Worcestershire sauce
  • 1tablespoon Dijon mustard
  • 1/4cup cornstarch
  • 1cup plain whole-milk Greek yogurt, do not use nonfat or it will curdle
  • 8ounces whole wheat egg noodles, penne, rotini, or similar noodles work well also
  • Fresh parsley or thyme, optional for serving

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Directions

  1. Grease the bottom of a 6-quart or larger slow cooker with nonstick spray. Add the sirloin and sprinkle with salt, dill, black pepper, garlic powder, and onion powder. Stir to coat the meat.
  2. Add the mushrooms, 1 cup beef broth, Worcestershire, and Dijon. 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. (Wait to add them until about halfway through the cooking time if you prefer firmer mushrooms.)
  3. Stir the cornstarch together with the remaining 1/2 cup broth to create a slurry. Stir the mixture into the slow cooker. Cover and cook on high for 20 minutes, and then stir in the Greek yogurt. Re-cover and cook on high for an additional 10 minutes.
  4. And after that, while the stroganoff finishes cooking, cook the noodles according to package instructions. Stir into the slow cooker or pile separately into bowls and ladle the stroganoff over the top. Serve immediately, topped with fresh thyme or parsley as desired.

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Recipe Notes

  • Store leftovers dish in the refrigerator for up to 2 days. And if you need longer storage store the stroganoff sauce and pasta separately (up to 4 days).
  • TO MAKE WITH GROUND BEEF INSTEAD OF SIRLOIN: In a large skillet over medium, heat 1 tablespoon oil. Add the ground beef and sprinkle with the seasonings. Until cooked through, Cook, breaking apart the ground beef and stirring to evenly incorporate the spices. Drain off any excess grease and discard. And then transfer the ground beef to the crockpot and proceed with step 2.
  • TO MAKE ON THE STOVETOP: Toss the steak strips and seasonings together in a large bowl. Heat 1 tablespoon oil in a large, deep skillet or Dutch oven over medium-high heat. And add the steak strips in a single layer and cook until brown on both sides of the meat. (Do this in multiple batches if all your steak strips can’t fit.) Remove to a plate and set aside. Add tablespoon oil to the same skillet and add the mushrooms. Cook for 3 to 5 minutes, or until browned. After that add the steak back to the skillet along with 1 cup beef broth, Worcestershire, and Dijon. Cover, reduce the heat to medium-low, and simmer for 10 to 15 minutes. (Prepare your noodles while the stroganoff is cooking.) Stir together the cornstarch and remaining 1/2 cup broth to create a slurry and add to the skillet. Stir and let cook until thickened, and then stir in the Greek yogurt. Heat through and serve over prepared noodles.

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Nutrition

Amount per serving: (1 (of 6), about 1 1/2 cups) Calories: 431, Fat: 15g, Saturated Fat: 6g, Cholesterol: 83mg, Sodium: 390mg, Carbohydrates: 39g, Fiber: 1g, Sugar: 4g, Protein: 34g

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Tools to Make Slow Cooker Beef Stroganoff:

How Do I Make Beef Stroganoff?

This is an easy beef stroganoff recipe, especially since the slow cooker does the cooking for you. Here’s everything you need to know to make creamy, tender traditional beef stroganoff, crockpot-style!

What is the Best Cut of Meat for Beef Stroganoff?

There are some ways to make this Slow Cooker Beef Stroganoff. The biggest differentiator is the type of meat you choose. When you make it, you can use:

  • sliced beef (typically sirloin)
  • ground beef
  • meatballs

What is Stroganoff Sauce Made Of?

In the version of the recipe that appears in the classic Russian cookbook A Gift to Young Housewivesthe beef stroganoff sauce is made with lightly floured beef cubes, bouillon, and mustard then finished with sour cream. No mushrooms, no onions.

In the versions of beef stroganoff you’ll find most often in the United States (and on my Grandma’s table), the beef stroganoff sauce also includes onions and mushrooms. Some recipes call for white wine (this one does not, though you can add it if you like) and others even use cream cheese.

Another branch on the beef stroganoff family tree is beef stroganoff with cream of mushroom soup. Do not go here. Beef stroganoff from scratch is easy to make; no need to rely on processed ingredients.

What Herbs are used in Beef Stroganoff?

Let’s be real: beef stroganoff is not a looker. That said, you can certainly add a pop of color and an extra layer of deliciousness by finishing it with fresh herbs.

THYME: Thyme is my favorite herb to add to beef stroganoff and what you see pictured here.

PARSLEY: is another tasty choice.

DILL, while not traditional, Dill is another herb that I enjoy with beef stroganoff. While I don’t always have fresh dill on hand, I do have dried dillweed in my pantry, which is super yummy added to the beef stroganoff sauce.

Can slow cooker beef stroganoff be made on the stove?

As with pretty much any slow cooker meal, yes, you can make it on the stove. You may need to take other steps such as cooking the meat and noodles separate, however, the ingredients won’t change. Be careful that you don’t dry your meat out if you prefer the stove version.

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