Skinny Slow Cooker Beef Stroganoff

This healthier version of classic beef stroganoff is creamy, savory, and it pairs perfectly with cauliflower mash or whole grain pasta.


  • 1 small onion, diced
  • 3 carrots, peeled and sliced
  • 1 lb brown mushrooms, sliced
  • 2 lbs lean beef stew meat
  • 1 cup nonfat Greek yogurt
  • 1/3 cup all-purpose flour*
  • 1/4 cup dry sherry
  • 1 cup frozen peas
  • 1/4 cup chopped parsley

Serve it over cooked whole grain penne pasta* or my Cauliflower Mash!


  1. In your slow cooker, combine onion, carrots, mushrooms, and beef. Cover and cook on low setting for 8 hours.
  2. Whisk yogurt, flour, and sherry together in a small bowl. Stir into slow cooker, along with peas, and season with salt and pepper to taste. Cover and continue to cook on high for about 15 minutes.
  3. Serve over pasta or cauliflower mash. Garnish with parsley.


*If you are gluten-free, use a gluten free flour and pasta. Try garbanzo bean or lentil pasta for added protein!

Nutrition facts are for stroganoff only, and do not include cauliflower mash or pasta.