January 24, 2021 admin

Slow Cooker Beef Stroganoff

Slow-Cooker Beef Stroganoff

  • 1 1/2 lbs leans stew beef, cut into 1 inch cubes
  • 2 8 oz containers baby bella (cremini) mushrooms, thinly sliced
  • 1 10.5 oz can Cream of Mushroom Soup
  • 1 small onion, diced
  • 3/4 cups low sodium beef broth
  • 2 tbs Worcestershire sauce
  • 2 tbs minced garlic
  • 1 tsp salt
  • 1 tsp black pepper
  • 12 ounces whole grain egg noodles, dry
  • 1 cup Fat Free Greek Yogurt
  • 2 tbs chopped fresh parsley

  1. Place the meat, mushrooms, mushroom soup, onion, beef broth, Worcestershire sauce, garlic, salt, black pepper, in the slow cooker and stir together.

  2. Cook on high for 3 hours or low for 6 hours. About 30 minutes before cooking time is up, bring a large pot of salted water to a boil over hight heat. Cook the noodles to al dente according to package directions.

  3. Drain the noodles and add to the slow cooker along wiht the yogurt. Stir to combine and heat through on low heat before serving.

  4. Serve garnish with the parsley.