Slow Cooker Beef Stroganoff
1½ pounds lean stew beef, cut into 1-inch cubes
2 (8-ounce) containers baby bella (cremini) mushrooms, thinly sliced
1 small onion, diced
¾ cup low-sodium beef broth
2 tablespoons cooking sherry or low-sodium beef broth
2 tablespoons Worcestershire sauce
2 tablespoons minced garlic
1 teaspoon salt
1 teaspoon black pepper
12 ounces whole wheat egg noodles, dry
1 cup plain 0% Greek yogurt
2 tablespoons chopped fresh parsley
- Place the meat, mushrooms, mushroom soup, onion, beef broth, sherry, Worcestershire sauce, garlic, salt, and black pepper in the slow cooker and stir together.
- Cook on high for 3 hours or low heat for 6 hours. About 30 minutes before cooking time is up, cook bring a large pot of salted water to a boil over high heat. Cook the noodles to al dente according to package directions.
- Drain the noodles and add to the slow cooker along with the yogurt. Stir to combine and heat through on low heat before serving.
- Serve garnished with the parsley and additional Greek yogurt.