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Slow Cooker Beef Stroganoff

Slow Cooker Beef Straganoff -- A Pinch of Joy
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Beef in a savory mushroom sauce served over hearty noodles — quick and easy to make, cooks in slow cooker for dinner in a flash!

Ingredients

Units Scale
  • 1.5 pound stew meat, cubed
  • 2 cans (6.5 ounces) sliced mushrooms, drained
  • 1/2 cup chopped onion
  • 1/2 cup apple juice
  • 1 Tablespoon beef stock base
  • 1 Tablespoon minced garlic
  • 1 teaspoon dried thyme
  • 1 teaspoon black pepper
  • 1 cup water
  • 1 container (5.3 ounce) plain Greek yogurt
  • 2 Tablespoons corn starch
  • 1 bag (14 ounces) wide noodles

Instructions

  1. Line slow cooker with liner.
  2. Add meat, mushrooms, chopped onion, apple juice, beef base, garlic, thyme and pepper. Pour in one cup of water. Cover and cook on LOW for 8 hours.
  3. Thirty minutes before serving, mix corn starch with ¼ cup cold water. Stir into slow cooker so liquid will thicken to form gravy.
  4. Prepare noodles according to package directions.
  5. When ready to serve, turn off slow cooker. Add Greek yogurt and mix thoroughly.
  6. Serve beef and sauce over cooked noodles.

Make Ahead and Freeze Instructions

  1. In one gallon freezer bag, place meat, drained mushrooms, onion, apple juice beef base, garlic, thyme and pepper.
  2. Place one container Greek yogurt in one quart zipper bag.(Freezing can make yogurt liquid separate. Just stir it back together before adding to the stroganoff.) Place it and the meat package into a second gallon zipper bag, label and freeze.
  3. Mark one bag of noodles “Stroganoff” and place in pantry.
  4. Thaw overnight before cooking as above.

Nutrition

Find it online: https://www.apinchofjoy.com/blog/2019/09/26/slow-cooker-beef-stroganoff/