Stroganoff Style Crock Pot Cube Steak Recipes

Steps:

• Heat oil in a large skillet over medium high heat. Roll the beef in flour and saute in the hot oil until well browned, about 5 minutes.
• Transfer the meat to the slow cooker and top with the soup, water and bouillon.
• Cook on high setting for 8 hours. Stir in the sour cream during the last 30 minutes.
• Cook the egg noodles according to package directions. Serve the meat over the noodles.

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.

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.

Steps:

• In a large resealable plastic bag, combine the flour and salt. Add cube steaks, one at a time. Seal bag and shake to coat. , In a large skillet, cook the steaks in oil over medium heat for 4-5 minutes on each side or until browned and tender. Remove and keep warm., In the same skillet, saute mushrooms and onions until tender. Add the water, bouillon and pepper; cook and stir until mixture comes to a boil, scraping up browned bits from bottom of pan. Reduce heat; stir in sour cream and heat through (do not boil). Return meat to pan; heat through. Serve with noodles.

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.

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.

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.

Steps:

• In a 5-qt. slow cooker, combine the first 9 ingredients. Cover and cook on low for 7-8 hours or until beef is tender. , With a slotted spoon, remove beef and mushrooms. Place gravy mix in a large saucepan; gradually whisk in cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in sour cream. Add beef and mushrooms to the gravy. Serve with noodles. If desired, sprinkle with parsley.

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.

Steps:

• Rub the cube steak with salt and pepper mixture.
• Flour the cube steak.
• Brown the cube steak over Medium heat on both sides.
• Prepare the soup in a pot according to package direction. Heat through.
• Add sour cream to the mushroom soup and stir until incorporated.
• In the crock pot, layer a bit of soup mixture, cube steak, soup, cube steak and top with remaining soup mix. (You may also just dump the soup mixture over the cube steak in the crock pot).
• Cook on low for up to 6 hours or high for 3 hours. (crock pot only).
• ENJOY!

Steps:

• Combine flour, garlic powder, pepper and paprika in slow cooker.
• Add meat to slow cooker and toss to coat.
• Add soup, water, dry soup mix, onions, mushrooms and garlic. Stir until well blended.
• Cook on Low for 6-8 hours.
• Add sour cream to slow cooker 30 minutes before serving.

Steps:

• Heat a large skillet on low, pour in both cans of the stewed tomatoes (do NOT drain), pepper, onion and mushrooms and simmer for approx 10 minutes.
• While all of the above is cooking, start heating your water for the Egg Noodles. Prepare as directed and set them aside.
• Place the cube steaks on top of the stewed tomatoes and continue to simmer for another 5 minutes. Flip steaks over and cook another 5 mins or until done.
• Remove the steaks and set them on a seperate plate.
• When all the vegetables are soft, add the sour cream. Bring the mixture to a bubble. Now add the flour and stir constantly until you acheive the desired thickness.
• Spoon the mixture over the egg noodles (and over the steak if you would like).
• Enjoy!

Steps:

• In a skillet over medium-high heat, heat 1 teaspoon oil and brown cube steaks on both sides, salting and peppering both sides as they cook.
• When cooked to your liking, remove from skillet and keep warm.
• In the same skillet, heat the remaining oil and add in onions and mushrooms, cooking until wilted and all liquid is evaporated.
• Add in chicken broth and stir, scraping up any browned bits on the bottom of the pan.
• Bring to a boil, decrease heat, and cook for about a minute until reduced slightly.
• Remove pan from heat; add in sour cream, mustard, and tarragon.
• Salt and pepper to taste, and add the beef (juice and all) to the pan; heat through; serve.