Description

This comforting Slow Cooker Ground Beef Stroganoff transforms simple ingredients into a creamy, savory meal that’s perfect for busy weeknights. Tender egg noodles soak up the rich beef and mushroom gravy, while Greek yogurt adds a tangy twist to the classic stroganoff sauce.

Ingredients

Scale

1 pound ground beef
1 tablespoon butter
1 onion, finely chopped
8 ounces sliced mushrooms
Salt and freshly ground black pepper to taste
1 (10.5-ounce) can beef consomme
2 tablespoons tomato paste
8 ounces plain Greek yogurt
4 ounces whipped cream cheese
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
3 3/4 cups egg noodles
2 tablespoons beef broth (or as needed)

Instructions

Brown ground beef in a skillet over medium-high heat. Drain excess fat and transfer to slow cooker.
Melt butter in same skillet. Sauté onions and mushrooms until softened (5-6 minutes). Season with salt and pepper.
Add onion-mushroom mixture to slow cooker with beef consomme, tomato paste, Worcestershire sauce, and soy sauce. Stir to combine.
Cook on LOW for 4 hours or HIGH for 2 hours.
30 minutes before serving, stir in uncooked egg noodles and beef broth. Cover and cook until noodles are tender.
Turn off heat. Stir in Greek yogurt and cream cheese until creamy and smooth. Adjust seasoning if needed.

Notes

Tips: Substitute sour cream for Greek yogurt if preferred. For creamier texture, add extra broth before serving. Store leftovers in airtight container for up to 3 days (reheat gently to prevent curdling).

Substitutions: Use ground turkey for lighter version. Omit mushrooms for picky eaters.

Prep Time: 15
Cook Time: 240
Category: B
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 450
Sugar: 5
Sodium: 800
Fat: 22
Saturated Fat: 10
Unsaturated Fat: 8
Trans Fat: 1
Carbohydrates: 35
Fiber: 3
Protein: 28
Cholesterol: 95

Keywords: Slow Cooker Beef Stroganoff, Easy Dinner, Comfort Food