This fork tender beef stroganoff is made with mascarpone and greek yogurt for extra creaminess. Baby Bella mushrooms give it a deep earthy flavor!
This creamy, flavorful comfort meal cooks while you go about your day.
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No meat, in my opinion, is better suited for the slow cooker than beef. The slow, steady heat breaks down the connective tissue of even the cheapest, toughest cuts resulting in beef that cuts like buttah!
Any time I see a stew meat on sale I grab it and toss it in my freezer. Not only is it perfect for, well, stew- it’s great for this beef stroganoff and my Slow Cooker Beef and Noodles.
This recipe starts by browning the beef with the onions, garlic, salt, and pepper.
If you don’t have a large enough skillet, do it in a couple of batches.
When the beef mixture is browned, toss it in your slow cooker with the soup and mushrooms.
Stir it well to get it nice and combined.
Set your slow cooker on low for 6 hours and walk away. Go live your life while it cooks.
After 6 hours, stir in the mascarpone until it’s melted.
Stir in the greek yogurt until it’s well combined. The greek yogurt gives the stroganoff a milder flavor without quite so much of a bite that sour cream would give it. Plus, it’s lower in fat and calories.
I like my beef stroganoff served over buttered noodles but it’s pretty dang good over rice, too.
Be sure to try my Slow Cooker Beef and Noodles. It cooks, noodles and all, in the slow cooker so supper is waiting at the end of the day.
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