Go Back
Crockpot Lean Beef and Mushroom Stroganoff over Whole Wheat Noodles
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Large Pot
  • Whisk

Ingredients
  

  • 1 pound lean beef stew meat
  • 8 ounces cremini mushrooms, sliced
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 cups low-sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 2 tablespoons all-purpose flour
  • 1/2 cup plain Greek yogurt
  • 8 ounces whole wheat egg noodles
  • Salt and black pepper to taste
  • Chopped fresh parsley for garnish

Instructions
 

  • Add the lean beef stew meat, sliced mushrooms, chopped onion, and minced garlic to the slow cooker.
  • In a small bowl, whisk the flour into 1 cup of the beef broth until smooth. Pour this mixture into the slow cooker along with the remaining beef broth, Worcestershire sauce, and Dijon mustard. Stir to combine.
  • Season with salt and black pepper, then cover and cook on low for 7 to 8 hours or on high for 4 hours until the beef is tender.
  • About 20 minutes before serving, cook the whole wheat egg noodles according to package directions in a large pot of boiling water. Drain and set aside.
  • Stir the Greek yogurt into the slow cooker until the sauce is creamy and well blended. Let it warm through for 5 minutes.
  • Serve the stroganoff over the cooked noodles and top with chopped fresh parsley.

Notes

Stir the Greek yogurt in after the cooking time ends and keep the slow cooker on warm to maintain a smooth sauce. If the sauce seems too thin, mix an extra teaspoon of flour with a splash of broth before adding the yogurt. Leftovers reheat well with a splash of broth to loosen the sauce.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Pot, Whisk