Crock Pot Beef Stroganoff Food

CLASSIC BEEF STROGANOFF IN A SLOW COOKER

Steps:

• Cut steak diagonally across the grain into 1/4-inch thick slices. Place steak, mushrooms, onion, mustard, parsley, garlic, salt, dill, and black pepper into a 3-quart slow cooker; stir well.
• Place flour in a small bowl; gradually add broth, stirring with a whisk until blended. Add to slow cooker; stir well. Cover with the lid; cook on High for 1 hour. Reduce heat to Low and cook until steak is tender, 7 to 8 hours.
• Turn slow cooker off and remove lid. Allow stroganoff to stand for 10 minutes. Stir in sour cream. Serve over noodles.

CROCK POT BEEF STROGANOFF

Steps:

• (I buy the stew meat already cut up and usually cut each in half for smaller bites).
• Spray Crock pot with non-stick cooking spray (I always do this for easy cleaning).
• Put all ingredients in crock pot and cook on low 6-7 hours.
• To thicken the sauce, in a small cup make a slurry with cornstarch and 1 tablespoon water.
• Whisk cornstarch mixture pour into sauce and stir, until sauce thickens.
• Serve over egg noodles or Rice.
• So easy - Yet So good!

CROCK POT BEEF STROGANOFF

Steps:

• Put in crock pot and cook on low 8 hours or high 4 - 6.
• These times may vary depending on your crock pot - some cook hotter than others.
• Add 8 oz sour cream before serving.
• Serve over egg noodles.

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.

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.

CROCKPOT BEEF STROGANOFF

Steps:

• Add first 6 ingredients to your crock pot and stir to combine. If mixture seems too thick add a little bit more milk.
• Turn crock pot on high and cook for 4 hours or on low for 8 hours. If you let it cook longer on either setting, check on it to make sure it is not too thick. You want to make sure that your sauce is a little thinner as it will thicken up with next step.
• Before serving, mix in Sour Cream. This should give your sauce the smooth consistency of gravy.
• Top with garnish, serve and enjoy!

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 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.

CROCKPOT BEEF STROGANOFF

Steps:

• In a slow cooker, combine all ingredients except mushrooms, cream cheese and sour cream. Stir.
• Add sautéed mushroom about ½ hour before serving.
• Cook on Low setting for 8-10 hours. Stir in cream cheese and sour cream just before serving over cooked egg noodles or mashed potatoes.

CROCK POT BEEF STROGANOFF II

Steps:

• Trim all excess fat from steak and cut meat into 3" strips about 1/2" wide.
• Combine 1/2 cup flour, salt, pepper and dry mustard; toss with the steak strips to coat thoroughly.
• Place coated strips in crock pot; stir in onion rings and mushrooms.
• Add beef broth and the wine or water; stir well.
• Cover and cook on low setting for 8-10 hours.
• Before serving, combine sour cream with 1/4 cup flour; stir into crock pot. Serve over hot buttered noodles or fluffy rice. 8 servings (approx 3 quarts).

CLASSIC BEEF STROGANOFF

Steps:

• In a 5- to 6-quart slow cooker, toss beef, onion, and mushrooms with 1 1/2 teaspoons coarse salt and teaspoon pepper. Cover, and cook on low until meat is tender, about 8 hours (or on high for 6 hours).
• In a 2-cup glass measuring cup, whisk cornstarch with 2 tablespoons water. Ladle 1 cup cooking liquid into measuring cup; whisk to combine. Pour into a small saucepan, and bring to a boil; cook until thickened, about 1 minute. With slow cooker turned off, stir in cornstarch mixture, then sour cream and mustard. Serve beef over noodles; sprinkle with dill, if desired.

SLOW-COOKED STROGANOFF

Steps:

• Cut beef into thin strips. In a shallow bowl, mix flour, salt, mustard and pepper. Add beef in batches; toss to coat., In a 5-qt. slow cooker, layer onion, mushrooms and beef. Pour broth over top. Cook, covered, on low 5-7 hours or until meat is tender. Just before serving, stir in sour cream. Serve with noodles.

CROCK POT GROUND BEEF STROGANOFF

Steps:

• Place beef in the crock pot and break it up with a spoon or spatula.
• Mix remaining ingredients in a bowl, then pour onto beef. Stir to combine.
• Cook on low for 6-8 hours. Serve over egg noodles.

CROCK POT BEEF STROGANOFF

Steps:

• Mix and cook on Low for 8-10 hours.
• If desired, stir in a bit of sour cream before serving over hot buttered egg noodles.
• Oh, this is so savory and easy.
• Enjoy with a green salad and warm crusty bread.

EASY BEEF STROGANOFF IN THE SLOW COOKER

Steps:

• Combine beef, mushrooms, cream of mushroom soup, milk, onions, and Worcestershire sauce in a slow cooker.
• Cook on High for 3 to 4 hours, or on Low for 5 to 7 hours. Stir in cream cheese until well dissolved; cook for 1 hour more.
• Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain. Serve stroganoff over fusilli and garnish with sour cream.