Description
A hearty and high-protein beef stroganoff made effortlessly in the crockpot. Tender beef, mushrooms, and a creamy sauce come together for a comforting meal perfect for busy days.
Ingredients
2 pounds beef sirloin, cut into thin strips
1 medium yellow onion, finely chopped
3 cloves garlic, minced
12 ounces cremini mushrooms, sliced
1 cup low-sodium beef broth
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon smoked paprika
1/2 teaspoon black pepper
1/2 teaspoon salt
1 cup plain Greek yogurt
2 tablespoons all-purpose flour
2 tablespoons fresh parsley, chopped
8 ounces whole wheat egg noodles
Instructions
Place the beef strips in the crockpot.
Add the chopped onion, minced garlic, and sliced mushrooms on top of the beef.
In a medium bowl, whisk together the beef broth, Dijon mustard, Worcestershire sauce, smoked paprika, black pepper, and salt until combined.
Pour the broth mixture over the beef and vegetables in the crockpot.
Cover and cook on low for 6 hours, or until the beef is tender.
About 20 minutes before serving, cook the whole wheat egg noodles according to package instructions until al dente. Drain and set aside.
In a small bowl, mix the Greek yogurt with the flour until smooth.
Stir the yogurt and flour mixture into the crockpot. Mix well to combine and let cook uncovered for 15 minutes to thicken the sauce.
Add the cooked noodles to the crockpot and gently stir to combine everything evenly.
Sprinkle chopped fresh parsley over the stroganoff before serving.
- Prep Time: 15 minutes
- Cook Time: 6 hours