Creamy Slow Cooker Beef Stroganoff Food

SLOW-COOKER BEEF STROGANOFF

Steps:

• Place meat, mushrooms, onions and garlic in Slow Cooker. Add broth and paprika. Cover with lid. Cook on LOW 7 to 8 hours (or on HIGH 5 hours).
• Mix flour, sour cream and mustard until blended. Add to ingredients in Slow Cooker; mix well. Cook, covered, on LOW 15 min. Meanwhile, cook noodles as directed on package, omitting salt.
• Drain noodles; place in large serving bowl. Add meat mixture; mix lightly. Sprinkle with parsley.

SLOW-COOKER BEEF STROGANOFF

Steps:

• In a large skillet, brown meat in oil. Add water and seasoning mix, stirring to loosen browned bits from pan. Transfer meat and drippings to a 3-qt. slow cooker., In the same skillet, saute mushrooms and onion in butter until tender. Combine the wine, mustard and sugar; stir into the mushroom mixture. Add to slow cooker; stir to combine., Cover and cook on low for 3-4 hours or until meat is tender. Stir in sour cream. Serve with noodles. Sprinkle with parsley if desired.

BEST SLOW COOKER BEEF STROGANOFF

Steps:

• Heat up the oil in a frying pan.
• Season the beef with salt and pepper, and fry until brown.
• Remove from the pan and transfer to the slow cooker.
• Peel and slice the onion and garlic, and fry in the same pan the beef has been seared.
• Transfer to the crock pot together with the mushrooms cut into quarters (or half, depending on the size).
• Add the beef stock and bay leaves and leave to cook on high for 5-6 hours or on low for 7-8 hours.
• Once the beef is tender, mix the cornflour with 2 tablespoons of cold water, and add it to the slow cooker together with the sour cream.
• Leave to cook for a further 20 miunutes or more until the sauce thickens to the desired consistency.
• Garnish with fresh parsley.

CREAMY SLOW COOKER BEEF STROGANOFF

Steps:

• Heat a 12-inch skillet over medium heat. Add 1 tablespoon oil. Add mushrooms and sprinkle with a pinch of salt. Let mushrooms cook for 5 to 10 minutes, or until softened. Pour mushrooms into a 5-quart slow cooker.
• Heat remaining 2 tablespoons oil in the now empty skillet. Add onion, tomato paste, garlic, and thyme. Cook until onions have softened, stirring regularly, about 5 to 10 minutes. Stir in flour and cook for 1 minute.
• Whisk in broth and wine, scraping up any browned bits. Be sure to whisk until there are no flour lumps. Pour into the slow cooker. Stir in soy sauce and bay leaves.
• Season beef chunks with salt and pepper. Add beef chunks to the slow cooker, pushing them into the sauce.
• Cover and cook until beef is tender, 5 to 7 hours on High or 9 to 11 hours on Low. Skim any accumulated fat from the surface. Discard bay leaves.
• Add 1 cup of cooking liquid from slow cooker to a bowl. Stir in Shamrock Farms Premium Sour Cream and mustard. Return mixture to the slow cooker, stirring to combine. Season with additional salt, pepper, and dill to taste.

CROCK POT BEEF STROGANOFF

Steps:

• While meat is still on the cutting board, toss it with 1 teaspoon salt and 1/2 teaspoon pepper. Add meat, onions and garlic to slow cooker. You can add mushrooms now or halfway through cooking if you like firmer mushrooms (I add mine halfway through).
• Whisk all of the Beef Gravy Broth ingredients together in a medium saucepan until flour is mostly dissolved. Bring to a boil then reduce to a simmer until thickened to the consistency of gravy. It might seem thick but will thin as moisture is released from the mushrooms, onions and meat. Add to slow cooker and stir until evenly combined.
• Cook on HIGH for 3-5 hours or on LOW for 7-9 hours. Beef is ready when it is melt in your mouth tender. Once tender, stir in cream cheese until melted followed by sour cream until combined.
• Serve with egg noodles and additional sour cream, salt and pepper if desired. Thin with milk for less creamy sauce if desired.

SUPER DUPER SLOW COOKER BEEF STROGANOFF

Steps:

• Spread beef stew meat into bottom of slow cooker crock; season with salt and pepper. Layer onion over the beef. Pour mushroom soup and water over the beef; add chives, garlic, Worcestershire sauce, and beef bouillon.
• Whisk red wine, cornstarch, and flour together in a small bowl; pour over the mixture in the slow cooker.
• Cook on Low for 6 to 7 hours. Stir sour cream, mushrooms, cream cheese, and parsley into the beef mixture; continue cooking for 1 hour more.

SLOW-COOKER BEEF STROGANOFF

Steps:

• In 12-inch skillet, melt butter over medium-high heat. Add beef strips, onion and garlic; cook 7 to 9 minutes or until beef is browned.
• In 3 1/2- to 4 1/2-quart slow cooker, mix beef mixture, soup, mushrooms, salt and pepper.
• Cover; cook on low heat setting 5 to 6 hours or until beef is tender.
• Stir cream cheese into beef mixture until melted. Stir in sour cream until well blended. Serve over noodles.

SLOW COOKER BEEF STROGANOFF

Steps:

• Turn on the slow cooker. Season the beef. Heat the oil in a wide frying pan and add the beef in batches so as not to overcrowd the pan. Cook over a high heat until deep brown, then transfer to the slow cooker. Add the onion and garlic to the pan and cook for a few mins until soft, adding more oil, if needed. Add a splash of water and scrape any bits from the bottom of the pan. Tip everything into the slow cooker.
• Add the stock to the beef, then the mustard and season. Add enough water to just cover the beef, put the lid on and cook on Low for 6-8 hrs or High for 5-6 hrs.
• About 30 mins before serving, melt the butter in a frying pan and cook the mushrooms until soft and caramelised. Tip into the slow cooker. Mix the cornflour with a little liquid from the stroganoff in the frying pan until smooth, then add about 100ml more and bring to a simmer. Once thickened, pour into the slow cooker with the sour cream. Turn to High (if not already) and cook for another 20 mins. Stir through the parsley. Serve with tagliatelle or mash, sprinkled with paprika.

SLOW COOKER BEEF STROGANOFF I

Steps:

• In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water.
• Cook on Low setting for 8 hours, or on High setting for about 5 hours. Stir in cream cheese just before serving.

CREAMY SLOW-COOKER BEEF STROGANOFF

Steps:

• Place beef, vegetables and broth in slow cooker; cover with lid.
• Cook on LOW 6 hours (or on HIGH for 3 to 4 hours).
• Stir in cream cheese spread. Serve over noodles.

SLOW COOKER BEEF STROGANOFF

Steps:

• Combine everything everything except for cream cheese in the slow cooker.
• Cook on low for 8 hours or on high for 5 hours.
• Stir in cream cheese just before serving.
• You can boil a 12 oz Bag of Wide Egg Noodles and combine with mixture. If you like a lot of sauce, you may just want to combine with 6 oz instead of 12 oz. Let set for 5 to 10 minutes so that noodles can soak up that wonderful sauce!

SLOW-COOKER BEEF STROGANOFF

Steps:

• Trim the excess fat from the chuck roast, then cut the meat into quarters. Transfer to a 6-quart slow cooker and toss with the flour, paprika, thyme, 1/2 teaspoon salt and a few grinds of pepper. Add the onion, garlic, mushrooms and broth. Cover and cook on low until the beef is fork-tender, 7 to 8 hours.
• Skim off any excess fat from the slow cooker with a ladle. Using two forks, break up the beef into bite-size pieces and keep warm.
• Bring a large pot of salted water to a boil. Add the egg noodles and cook as the label directs. Drain and return to the pot; toss with the butter.
• Divide the noodles among bowls. Add the sour cream to the slow cooker and stir to combine. Divide the beef mixture among the bowls and top with parsley.

ULTIMATE SLOW COOKER BEEF STROGANOFF

Steps:

• cook the noodles according to pkg directions in seperate pot. *drain and add at the end of recipie.
• in slow cooker mix envelope of beefy onion with the cream of mushroom soup. Add jared mushrooms, paprika, pepper, garlic powder cubed beef and onions.
• cover and cook 3-3 1/2 hours on high or 6-7 hours on low.
• In the last 30 minutes of cook time add into the mixture the cream cheese.
• In the last 10 minutes add the sour cream.
• Put the finished stroganoff over the noodles and ENJOY!

SLOW COOKER BEEF STROGANOFF

Steps:

• Add stew meat, onions and mushrooms to slow cooker.
• Sprinkle over the thyme, oregano and pepper.
• In a small bowl whisk together the water (only 1.5 cups, not what the packages say) and gravy mixes. Pour over the meat and veggies in the slow cooker.
• Cook on low for 8 hours or HIGH for 4 hours without opening the lid during the cooking time.
• Add the sour cream, stir until smooth.
• Add the drained cooked noodles, stir and serve!

LAZY SLOW COOKER BEEF STROGANOFF

Steps:

• place slow cooker liner in slow cooker, if using
• place flour and pepper in a zipper top bag or container that fully closes
• add all beef to flour mixture, close bag and shake well until beef chunks are lightly coated
• add flour coated beef to slow cooker
• place mushrooms, onions and all seasonings into slow cooker. Only the sour cream, noodles and corn starch should remain out of the slow cooker
• cover slow cooker with lid and cook on low for 6-8 hours (or high for about 4 hours)
• about 30 minutes prior to serving, use a seperate bowl to mix sour cream together with a ladleful of the hot juices from the slow cooker to temper. once fully mixed, add sour cream mixture into slow cooker and stir to fully combine.
• if you would like to thicken the sauce further, use a separate bowl to mix cornstarch with a few tablespoons of hot liquid from slow cooker, once fully mixed, add to slow cooker and stir to combine.
• cover and allow to cook for 15-30 minutes more
• serve over noodles or mix noodles into slow cooker and serve combined.
• Enjoy!

SOUR CREAM SLOW COOKER BEEF STROGANOFF

Steps:

• In 2 1/2- to 3 1/2-quart slow cooker, mix beef, onion, soup, mushrooms and pepper.
• Cover and cook on low heat setting 8 to 10 hours or until beef is very tender.
• Stir sour cream into beef mixture. Serve over noodles.

SLOW COOKER BEEF STROGANOFF

Steps:

• Dry the stew meat with paper towels. Then dust with the flour and a pinch of salt and pepper, coating the meat all over.
• Heat the oil in a large skillet over medium-high heat. In batches, sear the meat on both sides, until you get good charring, 2 to 3 minutes per side.
• Add the seared beef, stock, wine, tomato paste, parsley, paprika, garlic powder, mushrooms, onions and a good pinch of salt and toss. Cook on high for 4 hours or low for 6 to 8 hours.
• Meanwhile, bring a large pot of salted water to a boil. Add the pappardelle and cook according to package directions, then drain.
• Once the beef is freak-out tender, add the sour cream and let it simmer while you cook the pasta according to its package directions. Taste the sauce! Does it need any salt? Also, if the sauce feels a little thin, make a little cornstarch slurry with 1 tablespoon cornstarch to 1/4 cup water, and add it to the slow cooker, 1 tablespoon at a time until it thickens up to your liking.
• Serve the ridiculous stroganoff over the cooked pasta and garnish with the parsley.

SLOW COOKER BEEF STROGANOFF

Steps:

• Grease the bottom of a 6-quart or larger slow cooker with nonstick spray. Add the sirloin and 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 the cornstarch together with the remaining 1/2 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 10 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.

SLOW COOKER BEEF STROGANOFF

Steps:

• 1. In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water.
• 2. Cook on Low setting for 8 hours, or on High setting for about 5 hours. Stir in cream cheese just before serving.
• My Note: (1) add salt, pepper, and garlic, (2) double the sauce but keep the cream cheese and worcestershire the same, (3) use Golden Mushroom, not Cream of Mushroom or don't make this at all, (4) reduce the cooking time to about 5-6 hours on low, (5) add a "dollup" of sour cream when you add the cream cheese to get an extra "tang", (6) add a bullion cube, (7) add a half packet of onion soup mix, (8) serve over egg noodles, (9) add sauteed mushrooms about 1/2 an hour before serving. I know this isn't true to the original recipe, but I trusted others and I think it helped. Great slow-cooker recipe. I froze the leftovers (egg noodles and all) in my Seal-a-Meal and then just boiled the bag to reheat. It was great the second time around!
• Make sure you do 5 things, however: 1. Use "Condensed Golden Mushroom" soup. The regular Cream of Mushroom doesn't have the larger pieces of mushrooms. 2. Substitute 1/4 cup beef broth for 1/4 water. 3. Use 4 oz. sour cream instead of cream cheese. 4. Add 1/2 t. pepper for a tiny little (but necessary) kick. 4. Just before adding the sour cream, mix 1 T. corn starch with 2 T. cold water, then add this mixture to stroganoff. This gives it the necessary extra thickness. I do like to play, so I did.
• **UPDATE: I am going to make this short and sweet. The recipe that is posted originally is really only a 1 star meal to me. After all the adjustments, substitutions, etc . its 5 star fabulous. I have taken all the suggestions and advice from all the reviews from the Family and created this: INGREDIENTS 2 pound cubed beef stew meat or chuck roast 2 (10.75 ounce) can condensed golden mushroom soup 3/4 cup chopped onion 1 tablespoon Worcestershire sauce 1/4 cup water (more if needed) 1/4 cup low sodium beef stock (more if needed) 1/3 cup sour cream 2 ounces cream cheese (reduced fat works well) 1/2 pack French onion soup mix Salt and pepper, to taste 3 cloves garlic, minced 8oz. mushrooms, sliced Pat of butter DIRECTIONS 1. In slow cooker, combine meat, mushroom soup, chopped onions, minced garlic, Worcestershire, dry soup mix, pepper, stock and water. 2. Cook on low setting for 5-6 hours. 3. During cooking time, saute the mushrooms in butter about 4 minutes 4. Put sauteed mushrooms in slow cooker last 30 minutes of cooking time 5. Check sauce if it needs salt or extra pepper. 6. Best served over buttered egg noodles. I think this came out fantastic. But again, its all about personal opinions and tastes. Let me know how this works out for you.

SLOW COOKER BEEF STROGANOFF

Steps:

• Heat half the oil in a large frying pan over high heat. Cook the beef, in 3 batches, turning occasionally, for 5 mins or until brown all over. Transfer to a slow cooker.
• Heat the remaining oil in the pan. Add onion and mushroom. Cook, stirring occasionally, for 5 mins or until onion softens slightly. Add the garlic, combined paprika and mustard. Cook for 1 min or until aromatic.
• Spoon the onion mixture over the beef in the slow cooker. Pour over the tomato and stock. Cook, covered, for 4 hours on high (or 6 hours on low) or until beef is very tender. Add the sour cream and Worcestershire sauce and stir to combine. Combine the cornflour with 1 tbs cold water in a small bowl. Add to the beef mixture and stir to combine. Cook, stirring occasionally, for 5 mins or until the sauce thickens. Season.
• Meanwhile, cook the fettuccine in a large saucepan of boiling water following packet directions or until al dente. Drain well. Return the pan to high heat. Add the butter and cook, stirring, for 2-3 mins or until nutty brown. Return the pasta to the pan with the parsley and dill and toss to combine. Season with pepper. Divide fettuccine mixture among serving bowls. Serve with the beef stroganoff.

CREAMY BEEF STROGANOFF WITH RICE

Steps:

• Combine all ingredients except sour cream cornstarch, salt, pepper and rice in slow cooker; cover and cook on low 6-8 hours.
• Stir in combined sour cream and cornstarch, stirring 2-3 minutes. Discard bay leaf; season to taste with salt and pepper. Serve over rice.

KETO BEEF STROGANOFF IN THE SLOW COOKER

Steps:

• Place the chuck roast into the slow cooker. The whisk together the water, beef bouillon, garlic and onion flakes and pour over the chuck roast. Cover and cook on high for 4-6 until the roast is tender and falls apart.
• This step is optional but I love my mushrooms this way and feel it adds a lot of flavor. Do this while the roast is cooking after the roast is done.Get out a large skillet and heat to medium heat. Add the butter and mushrooms and saute for about 10 minutes until cold brown like the picture below.**Otherwise you can add the mushrooms right to the slow cooker but use 1/2 the amount of water because the mushrooms will produce water.
• Once the roast is done, take it out of the crockpot and using two fork shred or slice the roast into bite size pieces.
• Before adding the roast back in, add the cream cheese and whisk to combine. Then stir in the sour cream and mushrooms.
• Place the shredded beef back into the slow cooker and let the meat sit for about 5 minutes to soak up the sauce.

SLOW COOKER BEEF STROGANOFF RECIPE

Steps:

• by mixing the kosher salt, pepper, dried thyme, and garlic powder together in a small bowl.
• Sprinkle the spice mixture over the beef roast and massage the spices into the beef. Be sure the beef is completely covered in spices. Set aside and let sit for 15 minutes.
• Meanwhile, add the beef broth, bella mushrooms, onion, worcestershire, salt, and thyme sprigs to the slow cooker. Toss all the ingredients together.
• Heat a large cast iron skillet over high heat. Add olive oil. When the olive oil is fragrant, add the beef to the cast iron and sear for 3-4 minutes on each side to brown the beef.
• Remove from heat and carefully remove the beef from the skillet and place it on top of the mushrooms. Be sure to scrape the brown bits from the cast iron skillet into the slow cooker (it has lots of delicious flavor)
• on low for 5-6 hours, flipping the beef half way through the cooking time.
• When the beef falls apart easily when shredded with two forks, the beef is done.
• Remove the beef from the slow cooker and place it on a baking sheet. Shred the beef with two forks and set aside.
• Remove liquid from the slow cooker, only leaving about ½ cup of liquid in the slow cooker. Do not discard the excess liquid yet.
• Add the Greek yogurt and sour cream to the slow cooker ¼ cup cup at a time, slowly whisking both ingredients into the broth.
• Add the beef back to the slow cooker and fold all the ingredients together.
• If the sauce is too thick, add 1-2 tablespoons of liquid at a time to the slow cooker until it reaches desired consistency.
• Serve beef stroganoff over egg noodles or pappardelle noodles.

SLOW COOKER BEEF STROGANOFF RECIPE

Steps:

• In a bowl, coat the beef with paprika and a pinch of salt & pepper.
• In a frypan over high heat, quickly sear the meat, so it's slightly browned.
• Once that's done, add to a slow cooker, the beef, onion, garlic, mushrooms, tomato paste, Worcestershire sauce, and the beef stock.
• Cook on low for 8 hours.
• Lastly, combine the sour cream and the cornstarch. Once combined, add this to the slow cooker and stir in. Allow to cook for a further 15 minutes.
• Season with salt & pepper.
• Serve & Enjoy