PREP TIME: 10 mins | COOK TIME: 5 hrs | TOTAL TIME: 5 hrs 30 mins | SERVINGS: 6 servings (8 c.)

Old-fashioned Beef Stroganoff. This is the best Beef Stroganoff recipe that you can easily make from scratch. This classic, very comforting, and creamy dish is made fuss-free in the crockpot.


1 tsp dried dill weed

1 ½ lbs boneless sirloin steak, cut into thin (½-inch-thick) 2×1-inch strips

1 tsp kosher salt

16 oz. Cremini baby Bella mushrooms, sliced

1 ½ c. low-sodium beef broth, divided

½ tsp garlic powder

½ tsp onion powder

1 tbsp Dijon mustard

3 tbsp Worcestershire sauce

¼ c. cornstarch

½ tsp ground black pepper

Fresh parsley or thyme – optional for serving

1 c. plain whole milk Greek yogurt does not use nonfat or it will curdle

8 oz. whole wheat, egg noodles penne, rotini, or similar noodles work well also

How to make Slow Cooker Beef Stroganoff

Step 1: Using a nonstick spray, grease the bottom of a 6-quart or larger slow cooker. Place the sirloin into the slow cooker and sprinkle with salt, dill, black pepper, garlic powder, and onion powder. Toss to coat.

Step 2: Then, add the mushrooms. Pour in 1 c beef broth along with the Worcestershire, and Dijon. Put the lid on and set to cook for 2-3 hours on high or 5-7 hours on low or until the beef is tender and completely cooked. If you want firmer mushrooms, add them about halfway through the cooking time.

Step 3: To make the slurry, whisk the cornstarch with the rest of the half-cup broth. Add this to the mixture and stir. Replace the lid and set it to cook for another 20 minutes on high before stirring in the Greek yogurt. Cover the slow cooker again and cook for 10 minutes more on high.

Step 4: Following the package directions, cook the noodles. Drain and stir the cooked noodles into the slow cooker. You can also pile the noodles into a bowl and ladle the stroganoff on top. Enjoy right away garnished with some parsley or fresh thyme.


Keep any leftovers in for up to 2 days in the fridge. You can store the leftovers for up to 4 days by keeping the pasta and sauce separately.

Use ground beef in place of the sirloin: One tablespoon of oil should be heated in a large pan over medium heat. Put in the ground beef and season it with salt and pepper. To ensure the ground beef is well cooked, break it up while it cooks and mix it to properly distribute the seasonings. Toss off and drain the fatty residue. Place the ground beef in the slow cooker and move on to the next step.

To prepare on the stove: In a large bowl, toss the steak strips with the spices. Over medium heat, warm 1 tablespoon oil in a deep, wide pan or Dutch oven. In a single layer, add the steak pieces and fry them until they are browned on both sides. (If all your steak strips won’t fit, do this in several batches.) Spoon on a platter and put away for later. Splash another tablespoon of oil into the pan and toss in the mushrooms. Wait until it’s browned, about 3–5 minutes. Return the steak to the pan and add 1 cup of beef broth, the Worcestershire sauce, and the Dijon mustard. Reduce to medium-low heat, cover, and simmer for 10 to 15 minutes. (While the stroganoff is cooking, get the noodles ready.) Create a slurry by combining the cornstarch with the remaining ½ cup of liquid, and then add it to the pan. Cook, stirring occasionally, until the mixture thickens, then add the Greek yogurt. Cook till hot and serve over cooked noodles.

Nutrition Facts:

SERVING: 1(of 6), CALORIES: 369 kcal, CARBOHYDRATES: 39g, PROTEIN: 37g, FAT: 7g, SATURATED FAT: 2g, CHOLESTEROL: 103mg, POTASSIUM: 1054mg, FIBER: 2g, SUGAR: 4g, VITAMIN A: 33IU, VITAMIN C: 1mg, CALCIUM: 107mg, IRON: 3mg