Slow-Cooker Sirloin Stroganoff Prep

Tender boneless top sirloin slow-cooked with mushrooms and onions in a creamy savoury sauce, served over egg noodles for a comforting, familiar meal-prep lunch.

Slow-Cooker Sirloin Stroganoff Prep
Prep time
15 min
Cook time
240 min
Yield
1 serving

Ingredients

  • 180 g Beef Broth
  • 1 g Black Pepper
  • 170 g Boneless Top Sirloin
  • 8 g Cornstarch
  • 8 g Dijon mustard
  • 70 g Egg noodles
  • 5 g Fresh parsley
  • 5 g Garlic
  • 2 g Salt
  • 45 g Sour cream
  • 100 g White Mushroom
  • 8 g Worcestershire Sauce
  • 60 g Yellow Onion

Instructions

  1. Cut the boneless top sirloin into bite-size strips. Slice the mushrooms and onion, and finely chop the garlic.
  2. Add the sirloin, mushrooms, onion, garlic, beef broth, Worcestershire sauce, Dijon mustard, salt, and pepper to the slow cooker.
  3. Cover and cook on low for about 240 minutes, until the beef is tender.
  4. Whisk the cornstarch with a small amount of the hot cooking liquid until smooth. Stir it into the slow cooker, cover, and cook for 15 minutes to thicken the sauce.
  5. Cook the egg noodles according to the package directions, then drain well.
  6. Turn off the slow cooker and stir in the sour cream until the sauce is creamy. Serve the stroganoff over the egg noodles and finish with parsley.