SLOW-COOKER MUSHROOM BEEF STROGANOFF
I love to make this for my husband and myself to have on a cold night. It warms us right up! Greek yogurt can be substituted for the sour cream. -Meg Hilton, Atlanta, Georgia
Provided by Taste of Home
Categories Dinner
Time 6h30m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Cut steak into 3x1/2-in. strips. In a 5- or 6-qt. slow cooker, combine next 9 ingredients. Stir in steak strips. Cook, covered, on low until meat is tender, 6-8 hours., Transfer steak to a serving dish; keep warm. Skim fat from cooking juices. Mix cornstarch and water until smooth; stir into cooking juices. Cook, covered, on high until thickened, 10-15 minutes. Stir in sour cream; pour over beef. Serve with noodles and, if desired, minced parsley.
Nutrition Facts : Calories 317 calories, Fat 18g fat (8g saturated fat), Cholesterol 81mg cholesterol, Sodium 736mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 1g fiber), Protein 26g protein.
SLOW-COOKER STROGANOFF-STYLE MUSHROOMS
Work magic on mushrooms by giving them a few quality hours in the slow cooker with this rich, creamy Stroganoff-style sauce. You'll have a hearty, meatless, knock-out addition to any appetizer buffet.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 3h15m
Yield 22
Number Of Ingredients 8
Steps:
- Place mushrooms in 2 1/2- to 3 1/2-quart slow cooker. Mix butter, sherry, half-and-half, garlic and soup mix (dry) in small bowl. Stir soup mixture gently into mushrooms to coat.
- Cover and cook on High heat setting 2 to 3 hours or until mushrooms are tender and hot.
- Gently stir sour cream into mushrooms. Sprinkle with parsley before serving. Mush-rooms will hold on Low heat setting up to 2 hours; stir occasionally.
Nutrition Facts : Calories 35, Carbohydrate 3 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 35 mg, Sugar 1 g, TransFat 0 g
MUSHROOM STROGANOFF
A few clever substitutions can make this traditional creamy casserole low in fat and calories
Provided by Lucy Netherton
Categories Dinner, Main course
Time 30m
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large non-stick frying pan and soften the onion for about 5 mins.
- Add the paprika and garlic, then cook for 1 min more. Add the mushrooms and cook on a high heat, stirring often, for about 5 mins.
- Pour in the stock and Worcestershire sauce. Bring to the boil, bubble for 5 mins until the sauce thickens, then turn off the heat and stir through the soured cream and most of the parsley. Make sure the pan is not on the heat or the sauce may split.
- Heat the wild rice following pack instructions, then stir through the remaining chopped parsley and serve with the stroganoff.
Nutrition Facts : Calories 329 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 11 grams protein, Sodium 0.7 milligram of sodium
SLOW COOKER BEEF STROGANOFF I
This is an easy variation of a favorite. I used to prepare it the traditional way, with sour cream, but I didn't have any one night, so I used cream cheese instead. My husband and I liked it even better! Serve over hot, cooked egg noodles or rice.
Provided by Jessica Jones
Categories Main Dish Recipes Beef Beef Stroganoff Recipes
Time 8h10m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 375.7 calories, Carbohydrate 9.5 g, Cholesterol 96.7 mg, Fat 27.3 g, Fiber 0.9 g, Protein 22 g, SaturatedFat 12.9 g, Sodium 711.1 mg, Sugar 1.9 g
SLOW COOKER CHICKEN AND MUSHROOM STROGANOFF
Slow Cooker Chicken and Mushroom Stroganoff takes just minutes to throw in the slow cooker! It is so creamy and delicious and will become an instant family favorite! https://therecipecritic.com/slow-cooker-chicken-mushroom-stroganoff/
Provided by Gagoo
Categories Chicken Breast
Time 5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place the chicken in the bottom of a lightly greased slow cooker. Add the mushrooms.
- In a medium sized bowl add cream cheese, cream of chicken soup and dry onion soup mix. Mix until incorporated and spread on top of chicken and mushrooms.
- Cook on low for 4-6 hours or high for 3-4. Serve over noodles and top with fresh parsley and salt and pepper.
Nutrition Facts : Calories 872, Fat 32.1, SaturatedFat 14.3, Cholesterol 239.7, Sodium 1579.9, Carbohydrate 96.5, Fiber 4.9, Sugar 5.9, Protein 48.8
EASY SLOW COOKER STROGANOFF
Was in a hurry one day and threw this all together in the slow cooker. When I got home I was so surprised because it tastes like beef stroganoff made the hard way. So much simpler. I love this on a big piece of butter bread like an open-faced stroganoff sandwich.
Provided by Starr
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 8h15m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 663.1 calories, Carbohydrate 35.8 g, Cholesterol 170.1 mg, Fat 36.1 g, Fiber 1.8 g, Protein 47.8 g, SaturatedFat 16.6 g, Sodium 856.8 mg, Sugar 3.3 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
MUSHROOM AND STEAK STROGANOFF (SLOW COOKER)
I got this from Taste of Home German Recipes section. I love stroganoff, and this looks easy to put together (and tasty too!) using mostly stuff I always have on hand. Can throw this together in the morning, and come home to a tasty meal!
Provided by iewe7726
Categories Meat
Time 6h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a large resealable plastic bag, combine the flour, garlic powder, pepper and paprika. Add beef strips and shake to coat.
- Transfer to a 3-qt. slow cooker. In a small bowl, combine the soup, water and soup mix; pour over beef. Cover and cook on low for 6-7 hours or until meat is tender.
- Stir in the mushrooms, sour cream, and parsley. Cover and cook 15 minutes longer or until sauce is thickened.
- Serve with or over noodles (if desired, this is how I always eat stroganoff!).
Nutrition Facts : Calories 418.5, Fat 18.6, SaturatedFat 7.2, Cholesterol 124.1, Sodium 683.4, Carbohydrate 11.5, Fiber 0.9, Sugar 3.4, Protein 49.8
SLOW COOKER BEEF STROGANOFF
Beef, condensed golden mushroom soup, chopped onion, and Worcestershire sauce simmer in a slow cooker for easy beef stroganoff. Its all about personal opinions and tastes. **See My Note: UPDATE below.
Provided by CHEF GRPA
Categories One Dish Meal
Time 8h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- 1. In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water.
- 2. Cook on Low setting for 8 hours, or on High setting for about 5 hours. Stir in cream cheese just before serving.
- My Note: (1) add salt, pepper, and garlic, (2) double the sauce but keep the cream cheese and worcestershire the same, (3) use Golden Mushroom, not Cream of Mushroom or don't make this at all, (4) reduce the cooking time to about 5-6 hours on low, (5) add a "dollup" of sour cream when you add the cream cheese to get an extra "tang", (6) add a bullion cube, (7) add a half packet of onion soup mix, (8) serve over egg noodles, (9) add sauteed mushrooms about 1/2 an hour before serving. I know this isn't true to the original recipe, but I trusted others and I think it helped. Great slow-cooker recipe. I froze the leftovers (egg noodles and all) in my Seal-a-Meal and then just boiled the bag to reheat. It was great the second time around!
- Make sure you do 5 things, however: 1. Use "Condensed Golden Mushroom" soup. The regular Cream of Mushroom doesn't have the larger pieces of mushrooms. 2. Substitute 1/4 cup beef broth for 1/4 water. 3. Use 4 oz. sour cream instead of cream cheese. 4. Add 1/2 t. pepper for a tiny little (but necessary) kick. 4. Just before adding the sour cream, mix 1 T. corn starch with 2 T. cold water, then add this mixture to stroganoff. This gives it the necessary extra thickness. I do like to play, so I did.
- **UPDATE: I am going to make this short and sweet. The recipe that is posted originally is really only a 1 star meal to me. After all the adjustments, substitutions, etc . its 5 star fabulous. I have taken all the suggestions and advice from all the reviews from the Family and created this: INGREDIENTS 2 pound cubed beef stew meat or chuck roast 2 (10.75 ounce) can condensed golden mushroom soup 3/4 cup chopped onion 1 tablespoon Worcestershire sauce 1/4 cup water (more if needed) 1/4 cup low sodium beef stock (more if needed) 1/3 cup sour cream 2 ounces cream cheese (reduced fat works well) 1/2 pack French onion soup mix Salt and pepper, to taste 3 cloves garlic, minced 8oz. mushrooms, sliced Pat of butter DIRECTIONS 1. In slow cooker, combine meat, mushroom soup, chopped onions, minced garlic, Worcestershire, dry soup mix, pepper, stock and water. 2. Cook on low setting for 5-6 hours. 3. During cooking time, saute the mushrooms in butter about 4 minutes 4. Put sauteed mushrooms in slow cooker last 30 minutes of cooking time 5. Check sauce if it needs salt or extra pepper. 6. Best served over buttered egg noodles. I think this came out fantastic. But again, its all about personal opinions and tastes. Let me know how this works out for you.
Nutrition Facts : Calories 311.2, Fat 17.5, SaturatedFat 8.7, Cholesterol 108.9, Sodium 879.2, Carbohydrate 10.3, Fiber 0.4, Sugar 4.1, Protein 28.7
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- In each of 2 large skillets, melt 1 tablespoon of the butter and 1/2 tablespoon of the olive oil over medium-high heat. Add the onions and mushrooms to each of the skillets and season both with salt and pepper. Cook until the onions have softened and the mushrooms are browned and tender, about 5 to 7 minutes. Add a ¼ cup of white wine to each skillet to deglaze the vegetables from the pan. Transfer to a slow cooker. Add the vegetable broth, sliced garlic, Worcestershire, and mustard to the pot and cook on high for 1 1/2 hours.
- Bring a pot of salted water to a boil, cook the pasta until al dente and drain. Transfer the pasta to one large serving dish. Stir some butter into the noodles and top with the mushrooms and sauce. Swirl in the sour cream and season with salt and black pepper to taste. Garnish with chopped parsley and serve.
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