Slow Cooker Beef Stroganoff (Healthy)

Crockpot beef stroganoff adapts the classic dish for the slow cooker with lean beef, fresh mushrooms, and a creamy Greek yogurt sauce. Unlike many versions, it skips condensed soup, cream cheese, flour, and cornstarch for a simpler sauce with savory depth and tang. Change up the protein with my Pork Stroganoff or Brazilian Chicken Stroganoff.

Healthy Beef Stroganoff

Beef Stroganoff is a Russian dish traditionally made with sautéed beef and a creamy sour cream sauce. Modern versions vary widely, with mushrooms, onions, and different seasonings appearing in many recipes.

This healthy beef stroganoff recipe takes a lighter approach with lean beef stew meat, low-sodium broth, and nonfat Greek yogurt. The sauce contains no flour or cornstarch, and fresh mushrooms provide savory depth and a meaty texture without condensed cream of mushroom soup.

Ingredients

• 3 tablespoons olive oil. Use only if browning the beef and sautéing the vegetables before slow cooking.
• Lean beef stew meat – 2 ½ pounds. Stew meat often comes from cuts such as chuck or round, which work well with long, slow cooking.
• Salt – 2 ½ teaspoons. Season the beef on all sides before browning.
• Ground black pepper – 1 teaspoon. Brings mild heat and complements the paprika.
• Sweet paprika – 1 teaspoon. Gives the stroganoff an earthy flavor without making it spicy.
• Onion – 1 small onion, finely diced. Cooking softens its sharpness and brings out its natural sweetness.
• White button mushrooms – 8 ounces, sliced. Their meaty texture and savory depth complement the beef and creamy sauce.
• Garlic – 4 cloves, minced. Fresh garlic deepens the savory flavor of the stroganoff.
• Low-sodium vegetable or beef broth – ¾ cup. Either works as the cooking liquid. Low-sodium broth gives you more control over the final seasoning.
• Red wine – ⅓ cup. Its acidity balances the creamy sauce and complements the beef. Replace it with broth if desired.
• Tomato paste – 1 tablespoon. A small amount brings concentrated tomato flavor and acidity without turning the stroganoff into a tomato-based sauce.
• Nonfat plain Greek yogurt – 1 ¼ cups, at room temperature. Stir it in after cooking for creaminess and tang. Light sour cream works as an alternative.
• Fresh parsley – 2–3 tablespoons, chopped. Sprinkle it over the finished stroganoff for freshness and color.

How to Make Slow Cooker Beef Stroganoff

1. Season the beef: Season the beef chunks on all sides with salt, black pepper, and paprika.
   Note: Browning the beef and sautéing the vegetables are optional. For a quicker preparation, add the seasoned beef, onion, mushrooms, garlic, broth, wine, and tomato paste directly to the slow cooker. Omit the olive oil. The stroganoff will still cook properly, but browning the beef and sautéing the vegetables develop deeper flavor.
2. Brown the beef: Heat 2 tablespoons of olive oil in a large nonstick skillet over medium-high heat. Arrange the beef in a single layer without overcrowding the skillet. Brown for 4–5 minutes per side. Transfer the beef to the slow cooker. Repeat with the remaining beef. PIC. 1
3. Cook the vegetables: Heat the remaining 1 tablespoon of olive oil in the same skillet over medium heat. Cook the onion and mushrooms for 3–4 minutes. Transfer them to the slow cooker and add the garlic. PIC. 2
4. Add the liquids: Pour the broth and red wine into the slow cooker, then add the tomato paste. Stir just until combined.
5. Slow cook the beef: Cover and cook on HIGH for 4 hours or LOW for 6–8 hours, until the beef is tender.
6. Finish the sauce: Uncover the slow cooker and stir in the room-temperature Greek yogurt. Taste and adjust the salt and black pepper if needed.
7. Garnish and serve: Sprinkle with chopped parsley. Serve the beef stroganoff hot over cooked egg noodles or cooked spaghetti squash.

FAQ About Slow Cooker Beef Stroganoff

What to Serve With Beef Stroganoff

• Egg noodles: Regular or gluten-free egg noodles are a classic choice for creamy beef stroganoff and hold the sauce well.
• Spaghetti squash: Serve the stroganoff over spaghetti squash for an alternative to traditional noodles.
• Rice: Spoon the stroganoff over white rice, a common way to serve stroganoff in Brazil.
• Crispy or shoestring potatoes: In Russia, beef stroganoff is traditionally served with crispy potatoes, while in Brazil, shoestring potatoes are a popular accompaniment. Both add a delicious contrast to the creamy sauce.
• Crusty bread: Pair the stroganoff with Easy No Yeast Bread for picking up the sauce left on the plate.

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4.78 from 9 votes

Slow Cooker Beef Stroganoff (Healthy)

Try this homemade Slow Cooker Beef Stroganoff with tender beef and fresh mushrooms in a creamy Greek yogurt sauce, perfect for serving over egg noodles for dinner.

Course:Entree

Cuisine:American

Prep Time 20 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 20 minutes minutes

Servings 6 people

Calories387.8 kcal

Author Valentina Dimitrova

Cost $1.66 per person

Equipment

• slow cooker
• nonstick skillet

Ingredients

• 3 tablespoons olive oil – Use only for pre-browning and sautéing before slow cooking
• 2 ½ pounds lean beef stew meat
• 2 ½ teaspoons salt
• 1 teaspoon ground black pepper
• 1 teaspoon sweet paprika
• 1 small onion – finely diced
• 8 ounces white button mushrooms – sliced
• 4 garlic cloves – minced
• ¾ cup low-sodium vegetable or beef broth
• ⅓ cup red wine – use broth instead if desired
• 1 tablespoon tomato paste
• 1 ¼ cups nonfat plain Greek yogurt or light sour cream if desired, at room temperature
• 2 – 3 tablespoons chopped parsley

US Customary - Metric

Instructions

• Season the beef: Season the beef chunks on all sides with salt, black pepper, and paprika.

  Note: Browning the beef and sautéing the vegetables are optional. For a quicker preparation, add the seasoned beef, onion, mushrooms, garlic, broth, wine, and tomato paste directly to the slow cooker. Omit the olive oil. The stroganoff will still cook properly, but browning the beef and sautéing the vegetables develop deeper flavor.
• Brown the beef: Heat 2 tablespoons of olive oil in a large nonstick skillet over medium-high heat. Arrange the beef in a single layer without overcrowding the skillet. Brown for 4–5 minutes per side. Transfer the beef to the slow cooker. Repeat with the remaining beef.
• Cook the vegetables: Heat the remaining 1 tablespoon of olive oil in the same skillet over medium heat. Cook the onion and mushrooms for 3–4 minutes. Transfer them to the slow cooker and add the garlic.
• Add the liquids: Pour the broth and red wine into the slow cooker, then add the tomato paste. Stir just until combined.
• Slow cook the beef: Cover and cook on HIGH for 4 hours or LOW for 6–8 hours, until the beef is tender.
• Finish the sauce: Uncover the slow cooker and stir in the room-temperature Greek yogurt. Taste and adjust the salt and black pepper if needed.
• Garnish and serve: Sprinkle with chopped parsley. Serve the beef stroganoff hot over cooked egg noodles or cooked spaghetti squash.

Recipe Video

Recipe Notes

Storage and Reheating

Refrigerator: Store leftover beef stroganoff in an airtight container in the refrigerator for 3–4 days.

Freezer: Freeze leftover stroganoff in an airtight, freezer-safe container for up to 3–4 months. The Greek yogurt sauce may change texture after thawing and can separate slightly.

Reheating: Thaw frozen stroganoff in the refrigerator. Reheat gently on the stovetop or in the microwave, stirring as needed. Heat to 165°F throughout before serving.

Nutrition

Calories: 387.8kcal | Carbohydrates: 6.8g | Protein: 48.1g | Fat: 16.8g | Saturated Fat: 4.3g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 9.1g | Trans Fat: 0.002g | Cholesterol: 119.3mg | Sodium: 1115mg | Potassium: 916.3mg | Fiber: 1.2g | Sugar: 3.5g | Vitamin A: 237.2IU | Vitamin C: 3.8mg | Calcium: 96.5mg | Iron: 4.5mg

** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.

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