Creamy Slow Cooker Beef Stroganoff – A Family Favorite Delight!

Slow Cooker Beef Stroganoff – Indulge in the comfort of a creamy, slow-cooked masterpiece with our Creamy Slow Cooker Beef Stroganoff. This recipe is a surefire winner that will tantalize your taste buds and warm your soul. Made with tender strips of sirloin steak, earthy mushrooms, and a velvety sauce, this dish is the epitome of comfort food. Whether you’re hosting a cozy family dinner or craving a satisfying meal after a long day, our Beef Stroganoff is a must-try recipe that will leave you wanting more.

Every family has that one recipe that brings everyone together, and for us, it’s the Creamy Slow Cooker Beef Stroganoff. There’s something magical about the way the flavors meld together over hours of slow cooking, resulting in a dish that’s rich, hearty, and oh-so-satisfying. I still remember the first time I made this recipe for my husband and little family. The aroma filled our home, and as we gathered around the dinner table, it was an instant hit. The tender beef, the earthy mushrooms, and the luscious sauce had everyone coming back for seconds. Since then, this recipe has become a staple in our household, often requested for special occasions or whenever we crave some comfort food.

Why This Creamy Slow Cooker Beef Stroganoff?

• Tender sirloin steak strips: The boneless sirloin steak, cut into thin strips, becomes incredibly tender and juicy as it slow-cooks to perfection. Each bite is a burst of flavor and tenderness.
• Velvety mushroom sauce: The cremini baby Bella mushrooms, combined with the savory beef broth, create a luscious and velvety sauce that coats every strand of pasta, bringing all the flavors together.
• Creamy Greek yogurt twist: Instead of heavy cream, we use plain whole milk Greek yogurt to add a creamy richness to the dish. It adds a tangy and slightly tart note that balances the flavors beautifully.
• Easy and convenient slow cooker recipe: With just a few simple steps, your slow cooker does the hard work for you. Set it and forget it, allowing the flavors to develop and the beef to become melt-in-your-mouth tender.
• Versatile pairing: Serve the Beef Stroganoff over whole wheat egg noodles, penne, rotini, or any pasta of your choice. The options are endless, allowing you to customize the dish to suit your preferences.

Ingredients:

• 1 1/2 pounds boneless sirloin steak, thinly sliced into 2-inch by 1-inch strips (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 (360ml)
• 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 (225g)
• 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 steak to the slow cooker and sprinkle with kosher salt, dillweed, black pepper, garlic powder, and onion powder. Stir to ensure the meat is evenly coated with the seasonings.

Add the sliced mushrooms, 1 cup of beef broth, Worcestershire sauce, and Dijon mustard to the slow cooker. If you prefer firmer mushrooms, add them halfway through the cooking time.

Cover the slow cooker and cook on high for 2 to 3 hours or on low for 5 to 7 hours, until the beef is tender and cooked through.

In a small bowl, stir the cornstarch together with the remaining 1/2 cup of beef broth to create a slurry.

Stir the cornstarch slurry into the slow cooker, cover, and cook on high for an additional 20 minutes.

After 20 minutes, stir in the Greek yogurt, ensuring it is well incorporated into the sauce. Re-cover and cook on high for an additional 10 minutes.

While the stroganoff finishes cooking, prepare the noodles according to the package instructions.

To serve, either stir the cooked noodles directly into the slow cooker, coating them with the stroganoff sauce, or pile the noodles separately into bowls and ladle the stroganoff over the top.

Garnish with fresh parsley or thyme if desired, and enjoy this creamy, flavorful delight!

Notes:

• You can customize the recipe by adding your favorite vegetables like peas or carrots for an extra nutritional boost.
• If you prefer a thicker sauce, you can adjust the amount of cornstarch to your liking.
• For a gluten-free version, swap the whole wheat noodles with gluten-free pasta options.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

In conclusion, our Creamy Slow Cooker Beef Stroganoff is a meal that will captivate your senses and become a family favorite. The tender sirloin steak, savory mushrooms, and velvety sauce come together to create a dish that is both comforting and indulgent. The convenience of the slow cooker allows you to enjoy the tantalizing aromas and flavors without spending hours in the kitchen.

Whether you’re sharing a special dinner with loved ones or simply craving a satisfying and flavorful meal, this Beef Stroganoff will never disappoint. The creamy Greek yogurt adds a delightful twist, and the option to pair it with your choice of pasta opens up a world of possibilities.

Make this recipe your own by adding your favorite vegetables or experimenting with different cuts of beef. And if you have any leftovers, rest assured that they can be enjoyed for days to come or even frozen for future cravings.

So, gather your loved ones around the table, savor each bite of this delicious dish, and create lasting memories with our Creamy Slow Cooker Beef Stroganoff. It’s a recipe that brings joy, comfort, and a touch of elegance to any mealtime.

FAQs

Can I use a different cut of beef for this recipe?

Absolutely! While the sirloin steak is recommended for its tenderness and flavor, you can use other cuts such as tenderloin, ribeye, or strip steak. Just make sure to adjust the cooking time accordingly to ensure the beef becomes tender.

Can I substitute sour cream for Greek yogurt?

Yes, you can substitute sour cream for Greek yogurt if you prefer. It will add a similar creamy tanginess to the dish. However, keep in mind that sour cream may curdle if added too early or cooked for too long, so it’s best to stir it in towards the end of the cooking time.

Can I freeze the leftovers?

While the Beef Stroganoff is best enjoyed fresh, you can freeze the leftovers for up to 3 months. Make sure to cool the dish completely before transferring it to a freezer-safe container. Thaw in the refrigerator overnight before reheating gently on the stovetop or in the microwave.

Can I double the recipe for a larger crowd?

Absolutely! This recipe can be easily doubled or halved to accommodate your needs. Just make sure your slow cooker is large enough to handle the increased quantity, and adjust the cooking time accordingly.

Slow Cooker Beef Stroganoff

Sacrlett

This recipe is a surefire winner that will tantalize your taste buds and warm your soul. Made with tender strips of sirloin steak, earthy mushrooms, and a velvety sauce, this dish is the epitome of comfort food.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 5 hours hrs

Total Time 5 hours hrs 30 minutes mins

Course Main Dish

Servings 6 (8 cups)

Ingredients

  

• 1 1/2 pounds boneless sirloin steak thinly sliced into 2-inch by 1-inch strips (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 (360ml)
• 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 (225g)
• Fresh parsley or thyme optional for serving

Instructions

 

• Grease the bottom of a 6-quart or larger slow cooker with nonstick spray.
• Add the sliced sirloin steak to the slow cooker and sprinkle with kosher salt, dillweed, black pepper, garlic powder, and onion powder. Stir to ensure the meat is evenly coated with the seasonings.
• Add the sliced mushrooms, 1 cup of beef broth, Worcestershire sauce, and Dijon mustard to the slow cooker. If you prefer firmer mushrooms, add them halfway through the cooking time.
• Cover the slow cooker and cook on high for 2 to 3 hours or on low for 5 to 7 hours, until the beef is tender and cooked through.
• In a small bowl, stir the cornstarch together with the remaining 1/2 cup of beef broth to create a slurry.
• Stir the cornstarch slurry into the slow cooker, cover, and cook on high for an additional 20 minutes.
• After 20 minutes, stir in the Greek yogurt, ensuring it is well incorporated into the sauce. Re-cover and cook on high for an additional 10 minutes.
• While the stroganoff finishes cooking, prepare the noodles according to the package instructions.
• To serve, either stir the cooked noodles directly into the slow cooker, coating them with the stroganoff sauce, or pile the noodles separately into bowls and ladle the stroganoff over the top.
• Garnish with fresh parsley or thyme if desired, and enjoy this creamy, flavorful delight!

Notes

You can customize the recipe by adding your favorite vegetables like peas or carrots for an extra nutritional boost.

If you prefer a thicker sauce, you can adjust the amount of cornstarch to your liking.

For a gluten-free version, swap the whole wheat noodles with gluten-free pasta options.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keyword Slow Cooker Beef Stroganoff