SLOW-COOKED STROGANOFF
I've been preparing Stroganoff in the slow cooker for more than 20 years. Once you've done it this way, you'll never cook it on the stovetop again. It's great for family or company. -Karen Herbert, Placerville, California
Provided by Taste of Home
Categories Dinner
Time 5h20m
Yield 10 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 275 calories, Fat 10g fat (5g saturated fat), Cholesterol 99mg cholesterol, Sodium 680mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 34g protein.
SLOW-COOKER BEEF STROGANOFF
The best Slow-Cooker Beef Stroganoff is the kind that makes prep and cleanup a breeze. Plus, creamy beef stroganoff in the slow cooker is one of those delicious classics that never disappoints, especially with our easy steps. Once you brown the beef strips with onion and garlic in butter, add it to your slow cooker with golden mushroom soup, and fresh mushrooms. Enjoy the tasty aromas when you return, and stir in cream cheese and sour cream before serving over noodles for a dinner that's as easy as it is delicious.
Provided by Betty Crocker Kitchens
Categories Entree
Time 5h15m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 500, Carbohydrate 40 g, Cholesterol 110 mg, Fat 2, Fiber 3 g, Protein 33 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 710 mg, Sugar 4 g, TransFat 1 g
SLOW COOKER BEEF STROGANOFF
Cook a version of beef stroganoff that's lighter on the wallet yet full of flavour thanks to slow cooking. Serve with pasta, rice or mashed potato
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 8h50m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 988 calories, Fat 61 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 31 grams protein, Sodium 1.2 milligram of sodium
NANA'S BEEF STROGANOFF
This is a delicious Stroganoff that my Nana made all the time. My husband's favorite meal is Stroganoff, and before we met he never had homemade Stroganoff sauce. Once my mom made this for him, he has never eaten any other! Serve over rice or egg noodles.
Provided by Lauren Lowther
Categories World Cuisine Recipes European Eastern European Russian
Time 2h40m
Yield 4
Number Of Ingredients 13
Steps:
- Shake 1 tablespoon flour with salt in a large, resealable plastic bag until combined; add beef and shake to coat.
- Melt 2 tablespoons butter in a skillet over medium-high heat. Brown beef in the hot butter, about 3 minutes per side. Stir mushrooms, onion, and garlic into beef; cook and stir until garlic is fragrant, 3 to 4 minutes. Transfer beef and vegetables to a bowl, leaving drippings in skillet.
- Melt 2 more tablespoons butter in skillet over medium heat. Cook and stir 3 tablespoons flour in the hot butter until smooth; stir tomato paste into flour mixture. Whisk beef stock into mixture and cook, stirring constantly, until sauce is thickened and bubbling, about 5 minutes.
- Return beef and vegetables to skillet and stir to coat with sauce. Reduce heat to very low and simmer until beef is tender, 2 to 3 hours. The longer it cooks, the more tender the meat will be. Just before serving, stir sour cream and white wine into beef mixture and heat through. Do not boil.
Nutrition Facts : Calories 514.2 calories, Carbohydrate 14.3 g, Cholesterol 129.4 mg, Fat 33.9 g, Fiber 1.3 g, Protein 34.9 g, SaturatedFat 18.7 g, Sodium 559 mg, Sugar 3.4 g
PAPRIKA BEEF STROGANOFF
Everyone looks forward to this wonderful meal! I can let it simmer while I do other things and it fills my home with a delightful aroma. Definitely a family favorite.-Lara Taylor, Virginia Beach, Virginia
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large nonstick skillet coated with cooking spray, cook beef in 1 tablespoon oil until no longer pink; drain and set aside. , In the same skillet, saute onion and green pepper in remaining oil for 1 minute. Stir in mushrooms; cook for 3-4 minutes or until tender. Stir in 1 cup broth, tomato sauce, sherry or additional broth, Worcestershire sauce, mustard, paprika, bay leaf, thyme and pepper. Return beef to the pan; bring to a boil. Reduce heat; cover and simmer for 40-50 minutes or until meat is tender. , Cook noodles according to package directions. Meanwhile, combine flour and remaining broth until smooth; gradually stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf. Remove from the heat; stir in sour cream until blended. Drain noodles; serve with stroganoff.
Nutrition Facts : Calories 414 calories, Fat 10g fat (3g saturated fat), Cholesterol 74mg cholesterol, Sodium 360mg sodium, Carbohydrate 42g carbohydrate (7g sugars, Fiber 4g fiber), Protein 36g protein. Diabetic Exchanges
AUTHENTIC PöRKöLT (HUNGARIAN BEEF AND ONION STEW)
Steps:
- In a heavy pot or Dutch oven fry the bacon until done. Add the onions and cook over medium-high heat until golden. Add the bell peppers and garlic and cook for another two minutes. Add the beef and cook for a minute until some, but not all, of the pink is gone. Stir in the paprika and remove from heat.
- Add the remaining ingredients. Add just enough water to come up to just over the halfway point of the stew mixture (in other words, not so the water is covering it). Return to heat and bring it to a boil. Cover, reduce the heat to medium-low and simmer for 90 minutes. If the stew isn't thick enough, continue to simmer uncovered for a few more minutes so that some of the liquid evaporates. Add salt to taste.
- Serve with Spätzle (in Hungary they are shorter and stubbier, so prepare the dough accordingly or just use whatever method/shape you prefer - the texture and flavor of the dough is the same regardless). Or serve with boiled potatoes or wide egg noodles. A side salad, particularly a cucumber salad, is traditional. If desired, serve with a dollop of sour cream.
Nutrition Facts : Calories 587 kcal, Carbohydrate 10 g, Protein 36 g, Fat 47 g, SaturatedFat 18 g, Cholesterol 145 mg, Sodium 1233 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
SLOW-COOKER BEEF STROGANOFF
We love this mushroom broth in the test kitchen. It adds just the right umami punch, without being too mushroom-y. Give it a try in risottos, blended soups, and cooked grains.
Provided by Food Network Kitchen
Categories main-dish
Time 7h20m
Yield 4 servings
Number Of Ingredients 13
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-COOKED HUNGARIAN STEW
Be gone all day, and still pull off a homemade stew for dinner.
Provided by Pillsbury Kitchens
Categories Entree
Time 8h45m
Yield 8
Number Of Ingredients 15
Steps:
- In 3 1/2 to 4-quart slow cooker, combine beef, carrots, onion and bell pepper. Add flour, paprika, salt, thyme and pepper; toss beef and vegetables to coat. Add chili sauce and broth; mix well.
- Cover; cook on low setting for 7 to 8 hours or until beef is tender.
- Add mushrooms; mix well. Cover; cook an additional 20 to 30 minutes or until mushrooms are tender.
- Meanwhile, cook noodles to desired doneness as directed on package. Drain.
- Stir sour cream into stew until well mixed. To serve, spoon noodles into shallow bowls. Top with stew; sprinkle with parsley.
Nutrition Facts : Calories 480, Carbohydrate 56 g, Cholesterol 130 mg, Fat 1, Fiber 4 g, Protein 32 g, SaturatedFat 6 g, ServingSize 1/8 of Recipe, Sodium 610 mg, Sugar 9 g
HUNGARIAN BEEF STROGANOFF FOR THE SLOW COOKER
I know, I know, crock pot recipes are supposed to be throw the stuff in, come back later it is done. Trust me though, the prep work in the beginning pays off big time. I serve this over hot buttered pappardelle (egg noodles). This is also good without the sour cream/flour mixture. Adapted from Not Your Mother's Slow Cooker Cookbook.
Provided by Chandra M
Categories Meat
Time 6h20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a very large skillet, heat 1.5 tbsp oil.
- When very hot, add the beef and brown on all sides, 3-4 minutes total.
- Put the meat in the slow cooker.
- Add the remaining oil (1.5 tbsp), and when warmed add the onions and peppers.
- Brown slightly, stirring occasionally (about 5 minutes).
- Stir in the mushrooms, and continue to cook for another 2 minutes.
- Stir in the paprika.
- Add the broth and bring to a boil.
- Scrape the sides & bottom of the pan to release any browned on bits.
- Pour this mixture in the slow cooker.
- Add the tomato paste, marjoram, and caraway seeds to the cooker.
- Stir to combine.
- Add the garlic and submerge.
- Cover and cook on the low setting for 6-8 hours, I like to go closer to 8 hours to develop the flavors more.
- Prior to serving, remove and discard the garlic.
- Combine the flour and sour cream, then stir into the meat mixture.
- Serve over buttered noodles.
Nutrition Facts : Calories 610.7, Fat 38.8, SaturatedFat 14.8, Cholesterol 118.3, Sodium 1034.9, Carbohydrate 28.4, Fiber 4.6, Sugar 9.8, Protein 39.6
SLOW - COOKER BEEF STROGANOFF
Based on a recipe I acquired from Cook's Country magazine. Easy and delicious.. ( NOTE it's important to add sour cream and dill just prior to serving..)
Provided by Sondra Beth
Categories Stew
Time 8h10m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Combine 1/2 cup broth and porcini in bowl and microwave until steamy and mushrooms have softened, about 1 minute.
- Line fine-mesh strainer with one paper towel and strain porcini, reserving liquid. Chop porcini fine and set aside.
- Heat oil in large skillet over medium-high heat until shimmering.
- Cook onions and tomato paste, stirring frequently, until lightly browned, 7 to 10 minutes.
- Stir in wine, soy sauce, remaining broth, chopped porcini, and reserved porcini liquid, scraping up any browned bits .
- Bring broth mixture to a boil, then transfer to slow cooker. Add beef and white mushrooms to slow cooker, cover, and cook on high, until meat is tender, 6 to 7 hours ( or cook on low for 9 to 10 hours.).
- Set slow cooker to high, if necessary. and skim fat from surface. Transfer 2 cups sauce from slow cooker to large bowl and whisk in flour. Stir flour mixture into slow cookere and cook covered, until sauce thickens, about 15 minutes. Stir in sour cream and dill and season with salt and pepper. Serve.
Nutrition Facts : Calories 901.2, Fat 42, SaturatedFat 17.2, Cholesterol 330.5, Sodium 1128.9, Carbohydrate 15.8, Fiber 1.6, Sugar 3.4, Protein 106.8
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