Slow Cooker Beef Stroganoff Pairing: 2017 Columbia Valley Cabernet Sauvignon
PREP: 10 MINS
cook: 5 HRS
Total: 5 hr 30 mins
1 1/2 pounds boneless sirloin steak cut into thin (1/2-inch-thick) 2-inchx1-inch strips
1 tsp kosher salt
1 tsp dried dillweed
1/2 tsp ground black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
16 ounces cremini baby bella mushrooms, sliced
1 1/2 cups low-sodium beef broth divided
3 Tbsp Worcestershire sauce
1 Tbsp Dijon mustard
1/4 cup cornstarch
1 cup plain whole milk Greek yogurt (do not use nonfat or it will curdle)
8 ounces egg noodles (penne, rotini, or similar noodles work well also)
Fresh parsley or thyme optional for serving
- Grease the bottom of a 6-quart or larger slow cooker with nonstick spray. Add the sirloin and sprinkle with salt, dill, black pepper, garlic powder, and onion powder. Stir to coat the meat.
- Add the mushrooms, 1 cup beef broth, Worcestershire, and Dijon. Cover and cook on high for 2 to 3 hours or on low for 5 to 7 hours, until the beef is cooked through and tender. (If you prefer firmer mushrooms, wait to add them until about halfway through the cook time.)
- Stir the cornstarch together with the remaining 1/2 cup broth to create a slurry. Stir the mixture into the slow cooker. Cover and cook on high for 20 minutes, and then stir in the Greek yogurt. Re-cover and cook on high for an additional 10 minutes.
- While the stroganoff finishes cooking, cook the noodles according to package instructions. Stir into the slow cooker or pile separately into bowls and ladle the stroganoff over the top. Serve immediately, topped with fresh thyme or parsley as desired.
Recipe Credit: thepioneerwoman.com