Slow Cooker Beef Stroganoff

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  1.5 lbs Beef Sirloin, Top
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  1 tsp 1 teaspoon kosher salt
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  1 tsp 1 teaspoon dried dillweed
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  0.5 tsp 1/2 teaspoon ground black pepper
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  0.5 tsp Garlic powder
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  0.5 tsp Onion powder
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  16 oz Mushrooms, Cremini
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  1.5 cup Low Sodium Beef Broth
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  3 tbsp Worcestershire Sauce

  Lea & Perrins is the standard. A little goes a long way.

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  1 tbsp Mustard, Dijon

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  0.3 cup Cornstarch
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  1 cup Greek Yogurt, Plain, Whole Milk

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  8 oz Pasta, Egg Noodles, Whole Wheat, Dry
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  Fresh parsley or thyme (optional for serving)

Instructions

1. 1Cut the sirloin into 1-inch cubes and season evenly with the kosher salt, dried dillweed, ground black pepper, garlic powder, and onion powder.
2. 2Heat a large Dutch oven or heavy-bottomed pot over medium-high heat for 1 minute. Working in two batches to avoid crowding, sear the beef for 4–5 minutes per batch, stirring occasionally, until browned on all sides. Transfer to a plate.
3. 3In the same pot over medium heat, add the cremini mushrooms and cook for 3–4 minutes, stirring occasionally, until they release their moisture and begin to soften. Return the beef to the pot, then add the beef broth, Worcestershire sauce, and Dijon mustard. Stir well to combine.
4. 4Transfer the mixture to a slow cooker, cover, and cook on low for 6–8 hours until the beef is fork-tender and easily breaks apart.
5. 5In a small bowl, whisk the cornstarch with 2 tablespoons cold water to create a slurry. Slowly pour into the stroganoff while stirring constantly over medium heat for 2–3 minutes, until the sauce thickens and coats the back of a spoon. Remove from heat and stir in the Greek yogurt until fully combined and smooth.
6. 6While the stroganoff finishes, cook the egg noodles according to package directions in a separate pot over medium-high heat. Drain well.
7. 7Divide the cooked noodles evenly among 6 airtight containers while hot, then ladle the stroganoff over the top in equal portions.
8. 8Seal the containers and refrigerate for up to 4 days. Garnish with fresh parsley or thyme when serving if desired.