Easy Beef Stroganoff ~ just throw everything in a Crock-Pot and cook to have a comforting, filling, and healthy meal your family will enjoy
Remember yesterday how I talked about trying to stretch that steak I got on sale?
Well, today I am using the other portion along with some mushrooms to make some Crock-Pot Beef Stroganoff.
This isn't the prettiest dish, but it's mighty delicious. I don't care if it isn't pretty because it's good and it's easy and I didn't have to stand over the stove cooking {September is still a hot month for New Orleans}.
Like I did for the Beef & Veggie Stir-Fry, I used less meat and more veggies ~ 12 ounces of steak plus 12 ounces of mushrooms for this dish
I thought it was the perfect balance of meat to veggies.
Oh and the meat is so tender and delicious I can't even stand it.
So most stroganoff calls for sour cream, but I do not buy sour cream since plain Greek yogurt is similar in taste & texture and it's usually in my refrigerator already.
Plus, Greek yogurt is much healthier than sour cream as it provides you with a great source of lean protein.
The only problem is that it can look a little not so pretty when you make the sauce in the Crock-Pot. I used fat-free Greek yogurt {and it is a little old - oops}, so the sauce wasn't perfectly smooth. It wasn't that noticeable but it wasn't perfect. Using 2% Greek yogurt or whole fat yogurt should fix that problem.
Crock-Pot Beef Stroganoff
Ingredients
- 1 onion chopped
- 12 oz . mushrooms quartered
- 4 cloves garlic minced
- 3/4 lb . {12 oz.} flank steak or sirloin cut into 1 inch cubes
- 1/2 cup low-sodium beef or chicken broth
- 2 tsp Worcestershire sauce
- 1 1/2 tsp paprika
- 3/4 tsp salt
- 3/4 cup plain Greek yogurt
- 2 TBSP whole wheat pastry flour or unbleached all-purpose flour
- 1/2 tsp Dijon mustard
- 8 oz . {5 cups} whole wheat egg noodles
- 2 TBSP chopped fresh parsley or thyme
Instructions
- Put the onions, mushrooms, and garlic in the slow cooker. Top the vegetables with the meat, broth, Worcestershire sauce, paprika, and salt. Cover and cook on Low for 6 to 7 hours or High for 4 to 5 hours.
- Stir together yogurt, flour, and mustard. Stir into the slow cooker mixture. Cover and cook another 15 minutes on Low.
- Meanwhile, cook noodles according to package directions {omitting salt & fat}.
- Drain the noodles. Put on a platter or in a bowl. Add beef mixture and gently stir together. Sprinkle with parsley or thyme and serve. Enjoy!
Rachel Page says
I used to have this all the time. It is very good.
Meme says
Thanks Rachel! It's a good one 🙂