serves 5
1 pound ground beef
1 tablespoon butter
1 onion, finely chopped
8 ounces sliced mushrooms
salt and freshly ground black pepper to taste
1 (10.5-ounce) can beef consomme
2 tablespoons tomato paste
8 ounces plain Greek yogurt
4 ounces whipped cream cheese
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
3 3/4 cups egg noodles
2 tablespoons beef broth, or as needed
Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove ground beef to slow cooker.
Add butter to the skillet, and cook and stir onions and mushrooms until onions are softened, about 3 minutes. Season with salt and pepper. Add onion mixture to slow cooker; stir to combine.
Pour consommé into slow cooker. Stir in tomato paste, Greek yogurt, whipped cream cheese, Worcestershire sauce, and soy sauce. Cover and cook on High for 4 hours.
Stir dry egg noodles into slow cooker. Cover and cook until noodles are softened, about 30 minutes. If stroganoff seems too dry, stir in beef broth, 1 tablespoon at a time, as needed to thin sauce.
Nutrition Facts (per serving)
578 Calories
29g Fat
40g Carbs
39g Protein