Description
A healthy twist on classic beef stroganoff, made in a slow cooker for an easy Christmas dinner. Tender beef, mushrooms, and a creamy sauce served over whole wheat noodles.
Ingredients
- 1.5 lbs lean beef stew meat
- 2 cups sliced mushrooms
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups low-sodium beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tsp paprika
- 1/2 cup plain Greek yogurt
- 2 tbsp whole wheat flour
- 8 oz whole wheat egg noodles
- Fresh parsley for garnish
Instructions
- Place beef, mushrooms, onion, and garlic in the slow cooker.
- Whisk together broth, Worcestershire sauce, mustard, and paprika. Pour over beef.
- Cover and cook on low for 7-8 hours or high for 4-5 hours.
- Before serving, mix yogurt and flour in a small bowl. Stir into the slow cooker.
- Cook noodles according to package directions. Serve stroganoff over noodles.
- Garnish with parsley.
Notes
- For a thicker sauce, let it cook uncovered for 10 minutes after adding yogurt.
- Substitute sour cream for Greek yogurt if preferred.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 7 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Russian-American