Slow Cooker Beef Stroganoff I 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.

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:

• Combine everything everything except for cream cheese in the slow cooker.
• Cook on low for 8 hours or on high for 5 hours.
• Stir in cream cheese just before serving.
• You can boil a 12 oz Bag of Wide Egg Noodles and combine with mixture. If you like a lot of sauce, you may just want to combine with 6 oz instead of 12 oz. Let set for 5 to 10 minutes so that noodles can soak up that wonderful sauce!

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:

• 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.

ULTIMATE SLOW COOKER BEEF STROGANOFF

Steps:

• cook the noodles according to pkg directions in seperate pot. *drain and add at the end of recipie.
• in slow cooker mix envelope of beefy onion with the cream of mushroom soup. Add jared mushrooms, paprika, pepper, garlic powder cubed beef and onions.
• cover and cook 3-3 1/2 hours on high or 6-7 hours on low.
• In the last 30 minutes of cook time add into the mixture the cream cheese.
• In the last 10 minutes add the sour cream.
• Put the finished stroganoff over the noodles 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

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.

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:

• Saute the onions in the oil until soft and place it in a 5- to 6-quart slow cooker.
• Saute the mushrooms in the same pan as the onions until soft and place it in the slow cooker.
• Optionally you can brown the beef in the same pan.
• Place the stewing beef in the slow cooker with salt, pepper, mustard, and wine. Stir to combine.
• Cover, and cook on low until meat is tender, about 8 hours (or on high for 6 hours).
• 30 minutes before the end of the cooking time, sprinkle the flour over the meat and stir.
• With slow cooker turned off, stir in sour cream. Serve beef over noodles or rice; sprinkle with dill, if desired.

SLOW-COOKER BEEF STROGANOFF

Steps:

• In a large skillet, brown meat in oil. Add water and seasoning mix, stirring to loosen browned bits from pan. Transfer meat and drippings to a 3-qt. slow cooker., In the same skillet, saute mushrooms and onion in butter until tender. Combine the wine, mustard and sugar; stir into the mushroom mixture. Add to slow cooker; stir to combine., Cover and cook on low for 3-4 hours or until meat is tender. Stir in sour cream. Serve with noodles. Sprinkle with parsley if desired.

DARIA'S SLOW COOKER BEEF STROGANOFF

Steps:

• Place the beef in the bottom of a slow cooker, and season with salt and pepper to taste. Place onion on top of beef, and then add mushroom soup, mushrooms, and water. Season with chives, garlic, Worcestershire sauce, and bouillon.
• In a small bowl, mix together the wine with the flour. Pour over the beef.
• Cover, and cook on Low for 6 to 7 hours. Stir in the sour cream and parsley, and continue cooking for 1 hour.

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 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.

SOUR CREAM SLOW COOKER BEEF STROGANOFF

Steps:

• In 2 1/2- to 3 1/2-quart slow cooker, mix beef, onion, soup, mushrooms and pepper.
• Cover and cook on low heat setting 8 to 10 hours or until beef is very tender.
• Stir sour cream into beef mixture. Serve over noodles.

SLOW-COOKER BEEF STROGANOFF

Steps:

• Place meat, mushrooms, onions and garlic in Slow Cooker. Add broth and paprika. Cover with lid. Cook on LOW 7 to 8 hours (or on HIGH 5 hours).
• Mix flour, sour cream and mustard until blended. Add to ingredients in Slow Cooker; mix well. Cook, covered, on LOW 15 min. Meanwhile, cook noodles as directed on package, omitting salt.
• Drain noodles; place in large serving bowl. Add meat mixture; mix lightly. Sprinkle with parsley.