Slow Cooker Beef Stroganoff

There is nothing more comforting to me than a big plate filled with tender buttery pasta that is smothered in a delectable creamy sauce. This meal that is so tempting to the eye that you will want to make it immediately.

Prep:
15
minutes
Cook:
240
minutes
TOtal:
255
minutes

Ingredients

  • 1.5 Lb top sirloin, cut in cubes
  • 16 Oz. sliced baby bella mushrooms. NOTE: Purchase these already presided to eliminate prep time on your end. So, all you need to do is open the package and dump in your crock pot.
  • 2 TBSP worcestershire sauce + a splash additional after the first hour
  • 2 Cups beef broth + 1/4 cup extra added in after the first hour
  • 2 Bay leaves
  • 1/2 TSP dried dill weed. NOTE: if you do not have the dried dill weed you can find this in the spice aisle OR you can purchase fresh dill and mince it up.
  • 1/2 Yellow onion, minced
  • 2 TBSP fresh minced garlic
  • 1/2 TSP Black pepper to season the meat + 1/2 TSP additional after the first hour
  • 1/2 TSP Salt to season the meat + 1/2 salt additional after the first hour
  • 1/2 Cup flour
  • 1 TBSP parsley finely chopped
  • Fresh chives, garnish when serving
  • Fresh parsley, for garnish when serving
  • 1 Cup greek yogurt
  • 1 Lb. fusilli corri bucatni pasta OR egg noodles
  • 3 TBSP butter

Instructions

  1. Prepare your crock pot by spraying the inside with nonstick spray and turning it on high for 4 hours or just high.
  2. While your crock pot is heating up, cut your top sirloin into cubes and place in a bowl. Season with salt and pepper and mix. Once mixed add your 1/2 cup flour. Toss to coat. Make sure all sides and every piece is coated. You will have a lot of flour left over, that is perfectly okay and that is what you want. Set aside when done.
  3. Dice your yellow onion and set aside. Open your package of mushrooms and set aside.
  4. In a mixing bowl, whisk together: 2 TBSP worcestershire sauce, 2 cups beef broth, 1/2 TSP dried dill weed, 2 TBSP minced garlic, 1/2 TSP pepper and 1/2 TSP salt, 1 TBSP finely chopped parsley, 1 cup Greek
    yogurt. Mix well and set aside.
  5. Begin to add your items to your prepared crock pot. Being by adding your meat coated in flour and add in all of the extra flour as well. Next, add in mushrooms followed by your yellow onion. Pour your sauce into the crock pot. Mix everything well and place the lid on top.
  6. After the first hour, add in a splash of Worcestershire sauce, another 1/4 cup of beef broth, 1/2 TSP black pepper and 1/2 TSP salt. Mix well and place the lid on top. Continue to slow cook for an additional 2 hours. NOTE: keep an eye on this as you do not want to overcook the meat. I switched mine to warm after 3 hours.
  7. About 30 minutes before serving, heat a pot of salted water over high heat. Once boiling add your pasta and cook about 11 minutes or until al dente. Do not over cook pasta.
  8. Once pasta is done, toss with 3 TBSP of butter and mix until melted. Top your pasta with as much or as little beef stroganoff as you would like and garnish with chives and parsley.
  9. Serve with garlic bread and/or salad.
  10. ENJOY!