Description
A hearty and healthy twist on classic beef stroganoff, made easy in your slow cooker. Tender beef, mushrooms, and a creamy sauce come together for a comforting meal.
Ingredients
- 1.5 lbs lean beef stew meat, cut into cubes
- 8 oz sliced mushrooms
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup low-sodium beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp paprika
- 1/2 tsp black pepper
- 1/2 cup plain Greek yogurt
- 2 tbsp whole wheat flour
- 1 tbsp Dijon mustard
- 2 cups cooked whole wheat egg noodles
- 2 tbsp fresh parsley, chopped
Instructions
- Place beef, mushrooms, onion, and garlic in slow cooker.
- Whisk together broth, Worcestershire sauce, paprika, and pepper. Pour over beef.
- Cover and cook on low for 7-8 hours or high for 3-4 hours.
- In a small bowl, mix yogurt, flour, and mustard.
- Stir yogurt mixture into slow cooker. Cook 15 more minutes.
- Serve over cooked noodles. Garnish with parsley.
Notes
- For extra creaminess, add more yogurt.
- Replace noodles with cauliflower rice for lower carbs.
- Freeze leftovers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Russian-American