Slow Cooker Beef Stroganoff
Slow cooker beef stroganoff is one of the best crock pot recipes I have ever made! This homemade creamy stroganoff is a fill-you-up, classic comfort food dinner, no canned soup required.
We’re kicking it old school with Slow Cooker Beef Stroganoff from scratch. This recipe is notable both for what it does offer—all the creamy, cozy flavor of the classic recipe, lightened up with a few healthy ingredient swaps and made easier in the crock pot—as well as for what it doesn’t. This crock pot beef stroganoff is made without canned soup, please and thank you!
The BEST recipe for Slow Cooker Beef Stroganoff from scratch! Healthy version without the canned soup. EASY, creamy crockpot recipe with steak, mushrooms, and Greek yogurt instead of sour cream.

Ingredients:
  • 1 1/2 pounds boneless sirloin steak, cut into thin (1/2-inch-thick) 2-inchx1-inch strips
  • 1 teaspoon kosher salt
  • 1 teaspoon dried dillweed
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 16 ounces cremini (baby bella) mushrooms, sliced
  • 1 1/2 cups low-sodium beef broth, divided
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1/4 cup cornstarch
  • 1 cup plain whole milk Greek yogurt (do not use nonfat or it will curdle)
  • 8 ounces whole wheat egg noodles (penne, rotini, or similar noodles work well also)
  • Fresh parsley or thyme, optional for serving
Directions:
  1. Grease the bottom of a 6-quart or larger slow cooker with nonstick spray. Add the sirloin and sprinkle with salt, dill, black pepper, garlic powder, and onion powder. Stir to coat the meat.
  2. Add the mushrooms, 1 cup beef broth, Worcestershire, and Dijon. Cover and cook on high for 2 to 3 hours or on low for 5 to 7 hour, until the beef is cooked through and tender. (If you prefer firmer mushrooms, wait to add them until about halfway through the cook time.)
  3. Stir the cornstarch together with the remaining 1/2 cup broth to create a slurry. Stir the mixture into the slow cooker. Cover and cook on high for 20 minutes, and then stir in the Greek yogurt. Re-cover and cook on high for an additional 10 minutes.
  4. While the stroganoff finishes cooking, cook the noodles according to package instructions. Stir into the slow cooker or pile separately into bowls and ladle the stroganoff over the top. Serve immediately, topped with fresh thyme or parsley as desired.