Slow Cooker Healthier Beef Stroganoff Food

SLOW COOKER BEEF STROGANOFF

Steps:

• Cut the steak diagonally across grain into 1/4 inch thick slices.
• Place steak into the bottom of the slow cooker. Sprinkle salt, pepper, and dried dill weed onto the steak.
• In a small microwave-safe bowl, add the chopped onion, garlic, and olive oil. Stir the onion and garlic until coated with the oil. Microwave on high for 3-5 minutes or until translucent, fragrant, and garlic looks slightly golden.
• In the bowl with onion and garlic, stir in one cup of the beef broth, Dijon mustard, and Worcestershire sauce.
• Pour the broth mixture over the beef in the slow cooker.
• Add the mushrooms to the top.
• Place the lid tightly on the slow cooker and set to cook on high 2-3 hours or low for 5-7 hours.
• I recommend cooking on low if possible because sirloin is a leaner cut of meat and could dry out on high heat.
• Use a small whisk or fork to whisk the cornstarch into the remaining ½ cup of beef broth to make a slurry.
• Stir the slurry to the juices in the slow cooker.
• Place the lid back on and set it to cook for another 10-15 minutes. The sauce will thicken during this time.
• Stir in the sour cream, place the lid back on, and let it cook for about 5 minutes. At this point, the sauce will be hot, thick, silk, and delicious.
• Please give it a taste for salt and then serve over egg noodles. If you want, sprinkle with fresh parsley or thyme.

SLOW COOKER BEEF STROGANOFF

Steps:

• Grease the bottom of a 6-quart or larger slow cooker with nonstick spray. Add the sirloin and sprinkle with salt, dill, black pepper, garlic powder, and onion powder. Stir to coat the meat.
• Add the mushrooms, 1 cup beef broth, Worcestershire, and Dijon. Cover and cook on high for 2 to 3 hours or on low for 5 to 7 hours, until the beef is cooked through and tender. (If you prefer firmer mushrooms, wait to add them until about halfway through the cook time.)
• Stir the cornstarch together with the remaining 1/2 cup broth to create a slurry. Stir the mixture into the slow cooker. Cover and cook on high for 20 minutes, and then stir in the Greek yogurt. Re-cover and cook on high for an additional 10 minutes.
• While the stroganoff finishes cooking, cook the noodles according to package instructions. Stir into the slow cooker or pile separately into bowls and ladle the stroganoff over the top. Serve immediately, topped with fresh thyme or parsley as desired.

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:

• 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 RECIPE

Steps:

• by mixing the kosher salt, pepper, dried thyme, and garlic powder together in a small bowl.
• Sprinkle the spice mixture over the beef roast and massage the spices into the beef. Be sure the beef is completely covered in spices. Set aside and let sit for 15 minutes.
• Meanwhile, add the beef broth, bella mushrooms, onion, worcestershire, salt, and thyme sprigs to the slow cooker. Toss all the ingredients together.
• Heat a large cast iron skillet over high heat. Add olive oil. When the olive oil is fragrant, add the beef to the cast iron and sear for 3-4 minutes on each side to brown the beef.
• Remove from heat and carefully remove the beef from the skillet and place it on top of the mushrooms. Be sure to scrape the brown bits from the cast iron skillet into the slow cooker (it has lots of delicious flavor)
• on low for 5-6 hours, flipping the beef half way through the cooking time.
• When the beef falls apart easily when shredded with two forks, the beef is done.
• Remove the beef from the slow cooker and place it on a baking sheet. Shred the beef with two forks and set aside.
• Remove liquid from the slow cooker, only leaving about ½ cup of liquid in the slow cooker. Do not discard the excess liquid yet.
• Add the Greek yogurt and sour cream to the slow cooker ¼ cup cup at a time, slowly whisking both ingredients into the broth.
• Add the beef back to the slow cooker and fold all the ingredients together.
• If the sauce is too thick, add 1-2 tablespoons of liquid at a time to the slow cooker until it reaches desired consistency.
• Serve beef stroganoff over egg noodles or pappardelle 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:

• 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.

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.

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.

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.