1 ½ pounds beef chuck stew meat
1 teaspoon kosher salt
1 teaspoon dried dill weed
½ teaspoon ground black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
16 ounces cremini mushrooms, sliced
1 ½ cups low sodium beef broth, divided use
3 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
¼ cup cornstarch
1 cup plain whole milk Greek yogurt
8 ounces whole wheat egg noodles
Fresh parsley or thyme, for garnish

Grease the bottom of a 6-quart or large slow cooker with nonstick spray.
Add the beef, sprinkle with salt, dill, black pepper, garlic powder and onion powder.
Stir to coat the meat.
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.)
Stir in the cornstarch together with the remaining ½ 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 20 minutes.
While the stroganoff finishes cooking, cook the noodles according to package instructions.
Stir into the slow cooker or pile separately into bowls and ladle the stroganoff over the top.
Serve immediately, topped with fresh thyme or parsley as desired.

Total : 38 mins
Prep : 20 mins
Cook: 18 mins
Yield : 2 Portions (2 Servings)

We usually make this dish when we have a few ounces of cooked steak leftover from another meal, but you can also use raw beef. Serve over egg noodles. Fresh dill is an excellent garnish if you have it, but parsley is good too.

Ingredients
6 to 8 ounces cooked steak or raw sirloin tips, trimmed and sliced 1/8-inch thick
Kosher salt, to taste
2 tablespoons butter (or more if using raw beef)
8 ounces cremini or white button mushrooms, washed and quartered
1 large shallot or half a small onion, sliced thinly; about 1/4 cup
2 tablespoons flour
1/4 cup cognac or brandy
1 cup beef stock or broth (low-sodium if canned)
3 tablespoons sour cream
Optional: 1 tablespoon minced fresh dill or parsley

1. Gather the ingredients.
2. Remove the leftover cooked steak from the refrigerator and let it come to room temperature.
3. Pile the mushrooms into a small saute pan; they should be crowded.
4. Sprinkle with about 1/4 teaspoon of kosher salt and add 2 tablespoons butter.
5. Add enough water to cover the contents (the mushrooms will float, but that’s okay).
6. Set the pan over high heat and bring to a boil.
7. When the butter melts, stir it in.
8. Adjust the heat so that the water remains at a low boil.
9. Cook until the water evaporates completely.
10. Continue to cook, stirring, until the mushrooms begin to brown.
11. Add the shallot slices to the pan with the mushrooms and cook, occasionally stirring, until the shallots soften and start to brown, about 3 minutes.
12. Sprinkle the vegetables with the flour and cook, stirring, for a few minutes until flour is browned.
13. Remove the pan from the heat and add the cognac.
14. Return to medium heat and scrape the bottom of the pan to dissolve the fond.
15. When the cognac is mostly evaporated, add the stock and bring to a boil. Cook until thickened to the desired texture.
16. Reduce heat to very low-the liquid should almost stop simmering before the next step.
17. Stir in the sour cream, then the beef. Heat for a few minutes, just until sour cream is mixed in and the beef is warm.
18. Serve over egg noodles.
19. Just before serving, sprinkle with the dill, if using.