Crock Pot Meatball Stroganoff Food

SLOW COOKER MEATBALL STROGANOFF

Steps:

• Whisk together the soup, broth, Worcestershire, garlic and black pepper in a medium bowl.
• Place the mushrooms and onions into a 6-quart slow cooker. Top with the meatballs. Pour the soup mixture over the beef.
• Cover and cook on LOW for about 4-6 hours or on HIGH for 2-3 hours.
• Stir the sour cream into the slow cooker.
• Serve the meatballs and sauce with the noodles. Sprinkle with parsley, if desired.

CROCK POT MEATBALL STROGANOFF

Steps:

• Mix together all the ingredients except sour cream and noodles in your 4 quart crock pot.
• Cook on low for 4 hours or high for 2 hours, stirring occasionally.
• Before serving, stir in sour cream.
• Serve over noodles.

MEATBALLS STROGANOFF

Steps:

• In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls., Place flour in a large shallow bowl; gently roll meatballs in flour. In a large skillet, brown meatballs in oil. Drain; return to the pan. Combine soup and water; pour over meatballs. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until meat is no longer pink, stirring occasionally., Stir in sour cream; heat through (do not boil). Serve with noodles.,

MEATBALL STROGANOFF

Steps:

• Season the beef and shape into walnut-sized meatballs. Heat the oil in a pan and cook the meatballs until brown on all sides. Scoop out of the pan and set aside. Add the onion to the pan and cook for a few mins to soften. Add the garlic and mushrooms, and fry for a few mins until the mushrooms soften and start to brown a little. Stir in the tomato purée, paprika and flour for 1 min, then add the stock, bit by bit, to make a smooth sauce. Return the meatballs to the pan, cover and simmer gently for 15 mins or until the meatballs are cooked through.
• Stir in the soured cream and most of the parsley, and season to taste. Serve scattered with the remaining parsley, with rice, mashed potato or tagliatelle.

EASY MEATBALL STROGANOFF

Steps:

• Cook egg noodles according to package directions for al dente; drain., Meanwhile, in a large skillet, heat oil over medium-high heat. Brown meatballs; remove from pan. Add broth, stirring to loosen browned bits from pan. Add seasonings. Bring to a boil; cook until liquid is reduced to 1/2 cup, 5-7 minutes., Add meatballs, noodles and cream. Bring to a boil. Reduce heat; simmer, covered, until slightly thickened, 3-5 minutes. Stir in sour cream; heat through.

EASY SLOW COOKER MEATBALL STROGANOFF

Steps:

• Place meatballs, sliced onion, garlic and mushrooms in slow cooker.
• Beat cream cheese, soup and beef broth and black pepper with a whick until well blended. Pour over meatballs. Cover and cook on High 4 to 6 hours, or on Low 8 to 10 hours.
• Cook pasta as directed on package, about 20 minutes before meatballs are done. Add 1 cup of sour cream to meatball mixture, mix well.
• Drain pasta, serve with meatball mixture.

SLOW-COOKER MEATBALL STROGANOFF

Steps:

• Place meatballs in slow cooker. Whisk broth, soup and cream cheese until blended. Add to slow cooker with mushrooms; stir gently. Cover with lid.
• Cook on LOW 6 to 8 hours (or on HIGH 4 hours).
• Cook noodles as directed on package, omitting salt; drain. Serve topped with meatball mixture.

CROCK POT STROGANOFF MEATBALLS

Steps:

• Put the meatballs in the crockpot, set on LOW heat.
• Combine all the remaining ingredients, EXCEPT the sour cream and pour over the meatballs.
• Cook on low for 8 hours or so.
• Turn crockpot up to high, and stir in sour cream. Let simmer for 30 minutes.
• Serve over rice or noodles, with vegetable of your choice on the side.

CROCK POT MEATBALL STROGANOFF

Steps:

• Dump the meatballs (still frozen) in the crock pot.
• Add the jar of gravy and mix it to cover all.
• Cook on low for 8 hours.
• Stir in the sour cream and warm through about 30 minutes before serving.
• Serve over noodles, rice or mashed potatoes.