Crock-Pot Beef Stroganoff
I love my crock-pot. Quick, easy, no tending required - does it get much better than that?! Crock-pot recipes are great because you can put in all the ingredients in the morning and then forget about it for the rest of the day. Cooking meat in crockpots is the best - it gets so flavorful and tender. This recipe is no exception, the meat will literally fall apart as you scoop it onto your plate. Yum, I may just have to go grab a plate myself right now!
Also, have you ever used crock-pot liners?? If you have, you know how amazing they are. If you haven’t, you can thank me later ;) I use the Reynolds Slow Cooker Liners and all you have to do is put the liner into your crock-pot first and then add all of your ingredients. When you have finished dinner and are putting leftovers away, you just take out the plastic liner and throw it in the garbage. AKA, no dishes.
This recipe is a complete meal in and of itself. You get carbs (noodles), veggies (mushrooms and onions) and meat (steak) - it’s definitely a go-to weeknight meal for us. Not quite sure why, but mushrooms are one of both my boys favorite veggies, so they scarf this one up! They also love to help me chop anything they can get their hands on and mushrooms are the perfect thing for them to cut. We use these great plastic knives that are safe for kids. I give them a cutting board, their plastic knives and some mushrooms and let them go to town!
This Crock-Pot Beef Stroganoff is healthy, quick and easy - I hope your whole family enjoys it as much as mine does!
CROCK-POT BEEF STROGANOFF
12 oz of egg noodles
1.5 lbs beef chuck boneless pot roast, cut into bite-size pieces
8 oz mushrooms (1 small package), sliced
2 cups beef broth (14.5 oz can)
1/4 cup white cooking wine
3 cloves garlic, minced
1/2 medium white onion, diced
4 tbsp Worcestershire sauce
2 tbsp Dijon mustard
1 1/2 tsp dried thyme
salt and pepper to taste
1/2 cup plain Greek yogurt
fresh parsley, chopped
Cut the meat into bite-size pieces and place in the crock-pot (don’t forget your crock pot liner)!
Add the mushrooms, beef broth, white cooking wine, garlic, onion, Worcestershire sauce, Dijon mustard, thyme, salt and pepper to the crock-pot and stir until combined.
Cover crock-pot and cook on low for 4-5 hours or on high for 2-3 hours.
Ten minutes before you are ready to serve dinner, add the Greek yogurt* into the crock-pot and stir until combined.
While the Greek yogurt is heating, cook the egg noodles according to the directions on the package.**
Place noodles on your plate and top with beef stroganoff from the crock-pot.
Top with freshly chopped parsley (optional).***
*May substitute Greek yogurt with sour cream.
**Cook the egg noodles just prior to serving. You could put the noodles in the crockpot but I prefer to cook them separate because I think they get too soggy for leftovers if it is all combined.
***The sauce in this recipe is thinner than a traditional beef stroganoff, but I prefer it that way. If you would like to thicken your sauce, you can whisk together equal parts flour and water and then pour into the crockpot and heat until thickened. For this recipe, I would recommend starting with 3 tablespoons flour and 3 tablespoons water and then increasing if you want the sauce thicker.
TIPS FOR INVOLVING KIDS
Have them cut up the mushrooms. I have these great kids plastic knives that have a serrated edge that cut food pretty decently! They are safe (my 3 year old uses them!) and mushrooms are a great, soft vegetable for them to start cutting if they aren’t used to it. You can buy them here: StarPack Kitchen Knife Set. We have had them for 3 years and use them almost everyday and they are still good as new! Added bonus, they are dishwasher safe!
Let them help you measure and pour all of the ingredients into the crockpot and mix.
Check in on the progress of your food in the crockpot - my boys love checking to see how far along it has come!