Indulge in the rich and savory world of our Creamy Slow Cooker Beef Stroganoff. This delectable dish boasts tender strips of sirloin steak bathed in a velvety, flavorful sauce, creating a culinary masterpiece that’s as easy to make as it is impressive. Elevate your dining experience with this comfort food classic that promises to be a crowd-pleaser.
In our household, Creamy Slow Cooker Beef Stroganoff isn’t just a meal; it’s a tradition. I stumbled upon this recipe during a particularly hectic week, and little did I know it would become a family favorite. Now, whenever I mention slow-cooker stroganoff, my husband’s eyes light up, and my little ones start cheering. It’s become our go-to for cozy family dinners and special occasions alike—a true testament to its irresistible taste and the joy it brings to our home.
Why This Creamy Slow Cooker Beef Stroganoff:
- Tender Sirloin Perfection: Thin strips of boneless sirloin steak, seasoned to perfection with dill, black pepper, garlic, and onion, create a melt-in-your-mouth experience.
- Mushroom Magic: The addition of cremini baby bella mushrooms enhances the savory profile, providing depth and richness to the dish.
- Creamy Elegance: A luscious blend of Greek yogurt and a cornstarch slurry transforms the sauce into a creamy masterpiece without the need for heavy cream.
- Effortless Convenience: Crafted for busy days, this recipe shines in a slow cooker, allowing the flavors to meld effortlessly while you attend to other priorities.
- Versatile Noodles: Serve over your favorite noodles—penne, rotini, or whole wheat egg noodles—for a customizable dining experience.
Ingredients:
- 1 1/2 pounds boneless sirloin steak, thinly sliced (680g)
- 1 teaspoon kosher salt
- 1 teaspoon dried dillweed
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 16 ounces cremini baby bella mushrooms, sliced (450g)
- 1 1/2 cups low-sodium beef broth, divided (355ml)
- 3 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1/4 cup cornstarch
- 1 cup plain whole milk Greek yogurt (not nonfat) (240g)
- 8 ounces whole wheat egg noodles, penne, rotini, or similar noodles (227g)
- Fresh parsley or thyme (optional) for serving
Directions:
- Grease the bottom of a 6-quart or larger slow cooker with nonstick spray. Add the sliced sirloin, salt, dill, black pepper, garlic powder, and onion powder. Stir to coat the meat.
- Add mushrooms, 1 cup beef broth, Worcestershire, and Dijon. Cover and cook on high for 2 to 3 hours or low for 5 to 7 hours until beef is cooked through and tender.
- In a bowl, stir cornstarch with remaining 1/2 cup broth to create a slurry. Stir into the slow cooker. Cover and cook on high for 20 minutes, then stir in Greek yogurt. Re-cover and cook on high for an additional 10 minutes.
- While the stroganoff finishes, cook noodles according to package instructions. Stir into the slow cooker or serve separately in bowls. Top with fresh thyme or parsley if desired. Serve immediately.
Notes: For a lighter version, consider using low-fat Greek yogurt. Adjust the seasoning to taste and feel free to experiment with different mushroom varieties for a unique twist. This dish reheats well, making it a perfect option for leftovers.
