Kickin’ It Old School: Classic 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 temping to the eye that you will want to make it immediately. This good mood food dish is so easy to make and the best part is that I made it healthier so you can enjoy it even more guilt free!
Ditch the canned mushroom soup and make this classic old school slow cooker dish from scratch. It is made with wholesome ingredients and I even lightened up the dish by substituting the sour cream and cream cheese with Greek yogurt! With that being said, I already know what you might be thinking. Does it taste sour with the Greek yogurt? The simple answer is not at all, shocking I know! I mixed in other ingredients and flavors to where you will not be able to tell the difference what so ever. So, you can trick your family and friends by providing a comforting meal, yet little do they know it is on the healthier side as well!
I always ate this dish growing up and all I remember is loving it and being comforted. I remember when I was younger, I would get home from gymnastics practice and my mom would have this hot and ready on our dinner table. This is that type of meal that is inviting, brings the family to the table and reminds me of home. I am getting giddy just thinking about it! So, I knew I had to recreate my mom’s classic recipe. I wanted the dish to still have those warm fuzzy feeling and tasty qualities, yet have my own spin on it. I swapped out the classic egg noodles for a more fun and appealing curly noodle, otherwise known as fusilli corri bucatini pasta and I lightened it up with the Greek yogurt.
This is a slow cooker recipe that is simple and effortless. It is also a meal that you make in bulk, so you will be sure to have left overs that can be enjoyed for the next few days to follow. The prep take little to no time and the cooking on your end is almost non-existent. Let the slow cooker do its magic and work for you while you just sit back and relax.
There is no need to precook the meat, you simply cut the meat into cubes, coat them in flour, mix the sauce ingredients, dice the yellow onion and toss all ingredients into one pot and place on high. I also found that this recipe takes less than 4 hours. I ended up switching my crockpot to warm after only 3! So, I was able to enjoy this meal sooner than expected.
This is a meal that we will never get tired of and can be passed down from generation to generation. It is a pure classic that appeals to any crowd. Make this if you are in need of an easy meal for the whole family, on those cold fall and winter nights or if you are craving something tasty yet heartwarming.
If you made this and loved it, tag @prettyplatebymichelle and #prettyplatebymichelle on instagram, I’d love to see your creation!
Serves 4+, 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 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
Prepare your crock pot by spraying the inside with nonstick spray and turning it on high for 4 hours or just high.
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.
Dice your yellow onion and set aside. Open your package of mushrooms and set aside.
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.
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.
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.
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.
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.
Serve with garlic bread and/or salad. ENJOY!
PRETTY PLATE KITCHEN ITEMS USED: