Easy Crock Pot Stroganoff Food

CROCK POT BEEF STROGANOFF

Steps:

• Heat the olive oil in a large skillet over medium high heat. Add in the beef, season it with the salt and pepper and cook until browned. Then add the beef to a slow cooker.
• Deglaze the skillet with 1 cup of beef broth and then add this mixture to the crock pot as well.
• Then add in the red wine, minced garlic, diced onion, Worcestershire sauce, mushrooms and remaining 2 cup of beef broth to the crock pot.
• Cover and cook on low for 8-10 hours or on high for 4-5 hours until the beef is tender.
• Then mix the cornstarch with a small amount of cold water to dissolve the cornstarch. Stir this mixture and the uncooked egg noodles into the crock pot.
• Cover and cook on high for 20-40 minutes until the noodles are cooked through.
• Then stir in the sour cream and enjoy!

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 CHICKEN STROGANOFF

Steps:

• Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
• Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.

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.

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.

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.

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.

BEEF STROGANOFF - CROCK POT

Steps:

• Mix beef, onion, soups, mushrooms and pepper into slow cooker.
• Cover and cook on low heat for 8 to 10 hours or until beef is very tender.
• Stir cream cheese and sour cream into beef mixture until cream cheese is melted.
• Serve beef mixture over noodles.

EASY CROCK POT BEEF STROGANOFF

Steps:

• Combine everything but mushrooms and cream cheese/sour cream.
• Cook on low 8 hrs or high for 5.
• 30 minutes before serving, add mushrooms and cream cheese/sour cream.
• Serve and enjoy!

EASY SLOW COOKER STROGANOFF

Steps:

• Mix cream of mushroom soup, mushrooms, butter, and onion in a slow cooker; add beef tips.
• Cook for 8 hours on Low.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
• Serve beef tips and sauce over cooked egg noodles.

EASY CROCK POT BEEF STROGANOFF

Steps:

• Lightly brown cubed beef stew meat.
• Add remaining ingredient except sour cream, noodles and or rice.
• Slow cook in the crock pot for 8 hours on low.
• Add sour cream after cooking time is complete and heat to warm.
• Serve over noodles or rice with a salad and bread.

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!

EASY CROCK POT CHICKEN STROGANOFF

Steps:

• Mix all ingredients together and put into crock pot.
• Cook on low for about 6 hours, or until chicken is tender.
• Serve over hot cooked egg noodles.

EASY BEEF STROGANOFF (CROCK POT)

Steps:

• Combine all ingredients except sour cream in greased 3 1/2 to 5-quart slow cooker.
• Cover and cook on low heat 6-8 hours. Add sour cream or cream cheese the last hour of cooking.

EASY CROCK POT STROGANOFF

Steps:

• Place cubed beef in a zipper lock bag and add 1/4 cup flour, salt and pepper. Seal bag and shake well to coat all the meat pieces.
• Heat about 2-3 tablespoons vegetable oil in a 12" skillet over medium-high. When the oil is hot, add the coated meat. Separate pieces and brown, stirring often to brown all sides of the pieces. Remove meat to the bottom of a 3-4 quart crock pot.
• In the same skillet, if needed, add 1 tablespoon oil before adding onions and mushrooms. Saute onions and mushrooms until soft. Add garlic and saute 1-2 minutes longer. Remove mixture to the crock pot (no need to stir it into the meat). Cover crock and refrigerate.
• To the hot skillet add the beef broth, sherry and tomato paste. Whisk until blended, scraping up browned bits. Simmer 5 minutes until slightly thickened. Pour into a small bowl. Cover and refrigerate.
• In the morning, remove covers from crock and sauce bowl. Pour sauce over meat and vegetables in the crock (no need to stir). Plug it in and cook on LOW heat 8-9 hours.
• During the last hour, stir the stroganoff. Whisk together the remaining flour and sour cream. Stir into the stroganoff, blending thoroughly. Simmer, covered 30-45 minutes.
• Serve over buttered egg noodles (my favorite!) or rice.

EASY SLOW COOKER GROUND BEEF STROGANOFF

Steps:

• Heat a large skillet over medium-high heat. Add ground beef, onions, garlic and pepper. Sauté until onion is golden brown. Drain meat mixture and put in crock pot set to low.
• Stir in cream of mushroom soup, tomato sauce, bouillon cubes and paprika. Simmer on low setting for about 3 hours.
• Cook pasta and add to cooked sauce. Serve with vegetables and garlic bread!