Slow Cooker Beef Stroganoff

Slow Cooker Beef Stroganoff

1 1/2 pounds boneless sirloin steak — cut into thin (1/2-inch-thick) 2-inchx1-inch strips
1 teaspoon kosher salt
1 teaspoon dried dillweed
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
And so on.

  • Step number 1. Grease the bottom of a 6-quart or larger slow cooker with nonstick spray. Add the sirloin and sprinkle with salt, dill, black pepper, garlic powder, and onion powder. Stir to coat the meat.
  • Next step is, Add the mushrooms, 1 cup beef broth, Worcestershire, and Dijon. Cover and cook on high for 2 to 3 hours or on low for 5 to 7 hours, until the beef is cooked through and tender. (If you prefer firmer mushrooms, wait to add them until about halfway through the cook time.)
  • Next, Stir the cornstarch together with the remaining 1/2 cup broth to create a slurry. Stir the mixture into the slow cooker. Cover and cook on high for 20 minutes, and then stir in the Greek yogurt. Re-cover and cook on high for an additional 10 minutes.
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