Crockpot Beef Stroganoff
HB-13498 · Hand-built original · American
Slow-cooked beef chuck and mushrooms in a Worcestershire, Dijon and thyme broth, finished with Greek yogurt and served over egg noodles.
AmericanMain course4 hr 15 minServes 6573 kcal
Main ingredient: beef
Pairs well with: mashed potatoes, roasted carrots, red wine sauce, yorkshire pudding, green beans
Servings:6quantities adjust to match
Ingredients
- 12 oz egg noodles
- 1 1/2 lb beef chuck pot roast, cut into bite-size pieces
- 8 oz mushrooms, sliced
- 1 cup beef broth
- 1/4 cup white cooking wine
- 3 cloves garlic, minced
- 1/2 medium white onion, diced
- 4 Tbsp Worcestershire sauce
- 2 Tbsp Dijon mustard
- 1 1/2 tsp dried thyme
- Salt and pepper, to taste
- 1 cup plain Greek yogurt
- Fresh parsley, chopped
Method
- Cut the beef chuck into bite-size pieces and put them in the slow cooker.
- Add the sliced mushrooms, beef broth, white cooking wine, minced garlic, diced onion, Worcestershire sauce, Dijon mustard, dried thyme, salt and pepper to the beef and stir everything until combined.
- Cover the slow cooker and cook the stroganoff on low for 4 to 5 hours or on high for 2 to 3 hours.
- Stir the Greek yogurt into the hot stroganoff about 10 minutes before serving so it heats through and turns the sauce creamy.
- Cook the egg noodles following their package directions while the yogurt warms in the sauce.
- Serve the beef stroganoff spooned over the egg noodles with the chopped fresh parsley on top.
Prep: 15 min · Cook: 240 min · Total: 255 min
Nutrition (per serving, where published)
573 kcalCalories
35.4 gProtein
48.4 gCarbs
25.8 gFat
10.2 gSaturates
3.1 gFibre
3.4 gSugars
493 mgSodium
155 mgCholesterol
785 mgPotassium
125 mgCalcium
6.7 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data