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Beef and Mushroom Stroganoff over Egg Noodles
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Large Pot
  • Mixing Bowl

Ingredients
  

  • 1.5 pounds lean beef stew meat
  • 8 ounces sliced mushrooms
  • 1 medium onion, diced
  • 2 cups beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons cornstarch
  • 1 cup plain Greek yogurt
  • 12 ounces egg noodles
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Place the beef stew meat, mushrooms, and diced onion into the slow cooker.
  • Add the beef broth, Worcestershire sauce, garlic powder, paprika, salt, and black pepper. Stir to combine.
  • Cover and cook on low for 7 hours until the beef is tender.
  • In a small bowl, mix the cornstarch with 2 tablespoons of water until smooth. Stir the mixture into the slow cooker.
  • Cover and cook on high for 30 minutes to thicken the sauce.
  • Turn off the heat and let the mixture sit for 5 minutes before stirring in the Greek yogurt.
  • Meanwhile, cook the egg noodles according to package directions. Drain and divide among four bowls.
  • Spoon the beef and mushroom mixture over the noodles and sprinkle with chopped parsley.

Notes

Stir the Greek yogurt in after the sauce has cooled slightly to keep it from separating. If you prefer a thicker sauce, add an extra teaspoon of cornstarch during the final cooking stage. Leftovers reheat well on the stovetop with a splash of broth to loosen the sauce.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Pot, Mixing Bowl