Slow Cooker Beef Stroganoff
Thursday, April 4, 2013
Carrie in Beef, Dinner, Slow Cooker

Slow Cooker Beef Stroganoff

Recently Tammi over at Momma's Meals reached out to me to be a part of her 'Featured Friday'. The general gist was she tries out one of my recipes, I try out one of hers and we blog about it. Sounded fun to me, especially when I saw she had a pretty solid slow cooker section on her site!

I mean, I like slow cooker recipes, you guys like slow cooker recipes and apparently Tammi does to...sounds like a win, win, win to me.

I decided to try out her Slow Cooker Beef Stroganoff...with a few twists. I skipped the cream of mushroom soup, added some red pepper (you know I love squeezing in extra veggies) and made a couple of other minor adjustments.

End result...creamy, glorious beef stroganoff in my bowl. So comforting, I'm pretty sure it's hard to go wrong with beef stronganoff.

Slow Cooker Beef Stroganoff 2

Thanks to Tammi for inviting me to her Featured Friday and the delicious recipe, I can't wait to try out more!

3 lbs beef, cubed (I used tenderloin because I had some on hand, but use what you'd like)
1 medium onion, chopped
2 red bell peppers, de-seeded and chopped
8 oz cremini mushrooms, sliced
3 cups low sodium beef broth
2 tablespoons worcestershire sauce
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon ground black pepper
8 ounces cream cheese
1 cup plain greek yogurt
1 tablespoon crushed red pepper
egg noodles 

Place all ingredients from beef to black pepper in slow cooker. Cook on low for 6 hours.

Place some of the broth from slow cooker in stovetop pan and boil noodles in sauce according to package directions (if there is not enough broth in pan use beef broth or water).

Meanwhile stir in cream cheese and greek yogurt into slow cooker.

Place cooked noodles and broth back in slow cooker, add crushed red pepper and stir. Taste to see if more seasoning is needed and adjust to your tastes. Add more cream cheese or greek yogurt if you need to thicken the broth.

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