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Slow Cooker Beef Stroganoff

Irresistibly Creamy Slow Cooker Beef Stroganoff You'll Love

Course: Comfort Food
Cuisine: American
Keyword: Beef Stroganoff, comfort food, Creamy Dishes, easy recipes, Hearty Meals, Slow Cooker
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Servings: 6 servings
Calories: 450kcal
This Slow Cooker Beef Stroganoff is the ultimate comfort food, combining tender beef, earthy mushrooms, and a creamy sauce that'll brighten your evening.
Print Recipe

Equipment

  • Slow Cooker

Ingredients

For the Beef

  • 2 pounds Sirloin or Chuck Roast Tender cuts for rich flavor; ground beef can be used.

For Seasoning

  • 1 teaspoon Kosher Salt Enhances flavor.
  • 1 teaspoon Dried Dillweed Herbal note; fresh dill can replace.
  • 1 teaspoon Ground Black Pepper Essential seasoning.
  • 1 teaspoon Garlic Powder Subtle garlic flavor; fresh minced garlic works.
  • 1 teaspoon Onion Powder Depth to sauce; fresh sautéed onions can be added.

For the Sauce

  • 8 ounces Cremini Mushrooms Earthy flavor; button mushrooms can substitute.
  • 4 cups Low-Sodium Beef Broth Keeps dish moist.
  • 2 tablespoons Worcestershire Sauce Adds umami richness.
  • 1 tablespoon Dijon Mustard Tangy kick; yellow mustard is a substitute.
  • 2 tablespoons Cornstarch Thickens sauce; flour or arrowroot powder are alternatives.
  • 1 cup Plain Whole Milk Greek Yogurt Adds creaminess; sour cream works too.

For Serving

  • 12 ounces Whole Wheat Egg Noodles Base to soak up sauce; other pasta can be used.
  • Fresh Parsley or Thyme Optional for garnish.

Instructions

Steps to Prepare

  • Start by adding sliced cremini mushrooms to your slow cooker. Then pour in the low-sodium beef broth, Worcestershire sauce, and Dijon mustard for a flavorful base.
  • In a separate bowl, season your beef strips with kosher salt, ground black pepper, dried dillweed, garlic powder, and onion powder.
  • Gently add the seasoned beef to the slow cooker, stirring until everything is well combined. Cover and cook on high for 2-3 hours or low for 5-7 hours.
  • Mix cornstarch with a bit of the remaining beef broth to create a slurry. Add this to the slow cooker and stir well.
  • Once the sauce has thickened, stir in the plain whole milk Greek yogurt until fully blended.
  • Ladle the Stroganoff over cooked whole wheat egg noodles and garnish with fresh parsley or thyme, if desired.

Notes

Store leftovers in an airtight container for up to 3 days. Freeze portions for up to 3 months. Thaw overnight in the fridge and reheat gently.

Nutrition

Serving: 1serving | Calories: 450kcal | Carbohydrates: 35g | Protein: 35g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 80mg | Sodium: 600mg | Potassium: 800mg | Fiber: 4g | Sugar: 3g | Vitamin A: 500IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 3mg