Slow Cooker Beef Stroganoff

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


  1. Place the meat, mushrooms, mushroom soup, onion, beef broth, sherry, Worcestershire sauce, garlic, salt, and black pepper in the slow cooker and stir together.
  2. 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.
  3. Drain the noodles and add to the slow cooker along with the yogurt. Stir to combine and heat through on low heat before serving.
  4. Serve garnished with the parsley and additional Greek yogurt.