Slow Cooker Beef In Mushroom Gravy Food

SLOW COOKER BEEF IN MUSHROOM GRAVY

Steps:

• Cut steak into six serving-size pieces; place in a 3-quart slow cooker.
• Add mushrooms and onions to crockpot.
• Combine soup mix, soup and water; pour over beef. I often used two packets of the soup mix.
• Cover and cook on low for 7-8 hours or until meat is tender. Serve with mashed potatoes, if desired.

CROCK POT/SLOW COOKER BEEF STRIPS IN MUSHROOM GRAVY

Steps:

• Combine all ingredients except meat in crock pot.
• Add meat.
• Cover and cook on low for 6 - 8 hours.
• Before serving, thicken gravy with flour or cornstarch mixed with a little water.
• Just before serving (if you wish) add 1 cup sour cream to gravy and stir well.
• Serve over noodles.

MUSHROOM SLOW COOKER ROAST BEEF

Steps:

• Place the mushrooms in the bottom of a slow cooker; set the roast atop the mushrooms; sprinkle the onion soup mix over the beef and pour the beer over everything; season with black pepper. Set slow cooker to LOW; cook 9 to 10 hours until the meat is easily pulled apart with a fork.

BEEF IN MUSHROOM GRAVY

Steps:

• Cut steak into 6 serving pieces; place in a 3-qt. slow cooker. Combine the soup mix, soup and water; pour over beef. Cover and cook on low for 7-8 hours or until meat is tender. If desired, serve with mashed potatoes., Freeze option: Place beef in freezer containers; top with gravy. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring occasionally; add water if necessary.

EASY ROAST BEEF WITH MUSHROOM GRAVY

Steps:

• Whisk soup and tomato paste together in slow cooker; stir in mushrooms.
• Season meat with salt and pepper and nestle into slow cooker.
• Cover and cook until beef is tender and registers 120 to 125 degrees (for med-rare), 2-3 hours on LOW.
• Transfer roast to carving board, tent with foil, and let rest for 15 minutes.
• Using large spoon, skim excess fat from surface of gravy.
• Whisk in parsley and butter and season with salt and pepper to taste.
• Slice meat thin against grain; serve with gravy.

CROCK POT BEEF WITH MUSHROOM AND RED WINE GRAVY

Steps:

• Place beef, onions and mushrooms in a 4 quart or larger slow cooker.
• Add dry soup mix. Sprinkle with cornstarch and salt and pepper to taste.
• Pour wine over all. Cover and cook on low 10 to 12 hours or high 5 to 6 hours.
• Stir well before serving.

SLOW COOKER ROAST BEEF IN ITS OWN GRAVY

Steps:

• Arrange potatoes, carrots, and onion around the edges of a 5- to 6-quart slow cooker.
• Whisk celery soup and beef stew seasoning mix together in a bowl until smooth and creamy.
• Heat a saucepan over medium-high heat; cook roast until browned and seared, about 3 minutes per side. Sprinkle onion soup mix over entire roast and place roast in the center of the slow cooker, surrounding it with the vegetable mixture. Spread celery soup mixture over roast.
• Cook on Low, 8 to 10 hours.
• Remove roast from the slow cooker and place on cutting board; let rest for 10 minutes.
• Strain remaining liquid in the slow cooker into a bowl and whisk until smooth, about 1 minute.
• Slice roast and serve alongside vegetables and gravy.

SLOW-COOKER MUSHROOM BEEF

Steps:

• In 3- to 3 1/2-quart slow cooker, mix all ingredients except flour, water and potatoes.
• Cover; cook on Low heat setting 6 to 8 hours.
• In small bowl, mix flour and water; stir into beef mixture. Increase heat setting to High. Cover; cook 15 to 20 minutes or until thickened.
• Meanwhile, pierce potatoes all over with fork. In microwave oven, arrange potatoes in spoke pattern with narrow ends in center. Microwave 12 to 14 minutes, turning once, until tender. Cover; let stand 5 minutes.
• Split cooked potatoes; mash slightly with fork. Spoon beef and mushroom mixture over potatoes.