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.
PAULA DEEN'S SLOW COOKER BEEF STROGANOFF
Make and share this Paula Deen's Slow Cooker Beef Stroganoff recipe from Food.com.
Provided by Kerena
Categories Roast Beef
Time 8h20m
Yield 1 pot, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet, heat olive oil over medium-high heat. Sprinkle roast with salt and pepper. Cook in batches for 4-5 minutes or until pieces are browned on all sides.
- In a 4-6 qt slow cooker, combine roast, onion and next 7 ingedients. Cover and cook on Low for 8 hours or until beef is tender. Cook noodles according to pkg directions. Serve beef over the noodles.
EASY BEEF STROGANOFF IN THE SLOW COOKER
I make my beef stroganoff in the slow cooker with cream of mushroom soup and cream cheese with garlic and herbs. Serve over noodles to your liking.
Provided by heidigrl43434
Categories Main Dish Recipes Beef Beef Stroganoff Recipes
Time 4h27m
Yield 5
Number Of Ingredients 9
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.
Nutrition Facts : Calories 450.3 calories, Carbohydrate 23.9 g, Cholesterol 105.9 mg, Fat 25.3 g, Fiber 1.5 g, Protein 29.4 g, SaturatedFat 13.4 g, Sodium 738 mg, Sugar 7.3 g
SLOW-COOKER GROUND BEEF STROGANOFF
My mother gave me this recipe 40 years ago. It's a wonderfully tasty dish to share around the dinner table. -Sue Mims, Macclenny, Florida
Provided by Taste of Home
Categories Dinner
Time 4h40m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook beef, salt and pepper over medium heat until no longer pink, breaking into crumbles, 6-8 minutes; drain. Transfer meat to a 3- or 4-qt. slow cooker., In same skillet, heat butter over medium-high heat. Add mushrooms and onions; cook and stir until onions are tender and mushrooms have released their liquid and begin to brown, 6-8 minutes. Add garlic; cook 1 minute longer. Transfer to slow cooker., In a small bowl, whisk together consomme, flour and tomato paste. Pour over meat mixture; stir to combine. Cook, covered, on low until thickened, 4-6 hours. Stir in sour cream. Cook, covered, until heated through, 15-30 minutes longer. Serve with noodles.
Nutrition Facts : Calories 357 calories, Fat 22g fat (11g saturated fat), Cholesterol 104mg cholesterol, Sodium 802mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 25g protein.
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
SUPER DUPER SLOW COOKER BEEF STROGANOFF
A super-easy stroganoff with little-to-no fuss. It smells wonderful and is tasty like no other stroganoff you've had before thanks to the addition of cream cheese along with the sour cream. Of course, serve over hot, buttered flat noodles. Try it, and your taste buds will thank you!
Provided by cwmom98
Categories Everyday Cooking
Time 7h15m
Yield 6
Number Of Ingredients 16
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.
Nutrition Facts : Calories 393.6 calories, Carbohydrate 14.3 g, Cholesterol 97.4 mg, Fat 24.2 g, Fiber 1.3 g, Protein 26.3 g, SaturatedFat 12.3 g, Sodium 655.1 mg, Sugar 3.6 g
PAULA'S BEST BEEF STROGANOFF-PAULA DEEN
Make and share this Paula's Best Beef Stroganoff-Paula Deen recipe from Food.com.
Provided by cookiemakinmama
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Season the steak strips with House Seasoning, then dust with flour. In a large skillet, quickly brown them on both sides in the olive oil and butter. Remove the steak from the pan. Add the onion slices and mushrooms to the pan drippings. Saute for a few minutes, until the onion is tender. Sprinkle with 1 teaspoon flour. Put the steak back into the pan with the onion and mushrooms. Add the mushroom soup and beef broth. Cook over low heat for about 30 minutes, covered. Adjust seasoning to taste, adding salt and pepper, as needed. Stir in the sour cream the last few minutes, right before you serve. Serve over cooked noodles.
Nutrition Facts : Calories 642.5, Fat 48.4, SaturatedFat 20.1, Cholesterol 169.3, Sodium 1014.5, Carbohydrate 11.3, Fiber 1.1, Sugar 5.5, Protein 40.7
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