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
SLOW COOKER BEEF STROGANOFF
Recipe video above. The slow cooked version of Beef Stroganoff! Fall apart beef smothered in a creamy Stroganoff sauce with buttery garlic mushrooms, it's made with economical stewing beef yet tastes like a million dollars! 3 cook methods provided: stove, slow cooker or pressure cooker/instant pot* Recipe update: pursuant to some readers having difficulties with flour lumps, the steps have been updated to make it easier!
Provided by Nagi
Categories Mains
Number Of Ingredients 16
Steps:
- Season beef - Pat beef dry then sprinkle with all the salt and pepper.
- Brown beef - Heat 1 tbsp oil in a large heavy based pot or skillet* over high heat. Add beef in a single layer (not squished) and brown aggressively all over - 4 minutes or so. Remove and repeat with rest of beef, adding more oil as needed.
- Sauté aromatics - Let the pot cool down a bit then return to stove. Melt half the butter, then cook garlic and onion for 3 minutes until softened.
- Add flour - Sprinkle the flour across the surface, then stir. Add the mustard, and stir - it will look gluey, that's ok, it will dissolve.
- Add stock - While stirring, pour in about half the beef stock then mix so the flour mixture dissolves into the liquid. It will thicken quite quickly into a gravy-like consistency .Switch to a whisk if needed, to make it lump free. Then add remaining stock, stir well, scraping the bottom of the pot, and bring to simmer. Cook using chosen method below.
Nutrition Facts : Calories 666 kcal, Carbohydrate 12 g, Protein 59 g, Fat 44 g, SaturatedFat 19 g, Cholesterol 204 mg, Sodium 1474 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
MUSHROOM STROGANOFF
The first recipe for beef stroganoff dates back to the 1800s and is rumored to have Russian aristocratic origins. This version is a bold, modern vegetarian reimagination that is rich and decadent, thanks to the magic of mushrooms, which deliver walloping umami. A variety of mushrooms adds a nice mix of textures, but a similarly intense dish can be created with just one type. Achieve even deeper layers of flavor by soaking a handful of dried porcini mushrooms in one cup of hot water for 10 to 15 minutes, then adding the mushrooms and soaking liquid, which can replace the vegetable stock, to the dish. Crème fraîche is naturally thick and imparts a velvety tang to the dish, but use sour cream if you prefer. (Vegans can use cashew or coconut cream). To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Hetty McKinnon
Categories dinner, weekday, vegetables, main course
Time 25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Place a large (12-inch) skillet on medium-high heat. Add olive oil and onion, season with salt, and cook for 2 to 3 minutes until softened. Add the mushrooms, thyme and garlic, and stir to combine. Cook for 8 to 10 minutes, leaving it undisturbed for 2 to 3 minutes at a time before stirring, to allow the mushrooms to caramelize.
- Pour in the wine to deglaze the pan, scraping up any browned bits on the bottom, then cook for about 1 minute. Add the vegetable stock and soy sauce, and cook for 5 to 7 minutes until the liquid has reduced and is slightly thickened.
- Take the pan off the heat, and stir in the mustard and crème fraîche. Taste, and season with salt and black pepper. Dust with paprika, scatter with parsley and serve with your choice of mashed potatoes, wide egg noodles or rice.
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
SLOW-COOKER BEEF STROGANOFF
The best Slow-Cooker Beef Stroganoff is the kind that makes prep and cleanup a breeze. Plus, creamy beef stroganoff in the slow cooker is one of those delicious classics that never disappoints, especially with our easy steps. Once you brown the beef strips with onion and garlic in butter, add it to your slow cooker with golden mushroom soup, and fresh mushrooms. Enjoy the tasty aromas when you return, and stir in cream cheese and sour cream before serving over noodles for a dinner that's as easy as it is delicious.
Provided by Betty Crocker Kitchens
Categories Entree
Time 5h15m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 500, Carbohydrate 40 g, Cholesterol 110 mg, Fat 2, Fiber 3 g, Protein 33 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 710 mg, Sugar 4 g, TransFat 1 g
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HUNGARIAN MUSHROOM BEEF STROGANOFF - KJ AND COMPANY
From kjandcompany.co
Servings 6Total Time 1 hr
- Melt the butter in a large skillet over medium heat. Add the steak into the butter and sauté for a few minutes on each side, or until slightly browned. Transfer the steak to a plate for later use. Add the mushrooms into the skillet along with the garlic, thyme and dill. Sauté for several minutes, stirring occasionally, until the mushrooms are browned.
- Deglaze the pan with the white wine. Stir to combine. Add in the sour cream, Dijon mustard and Worcestershire sauce and stir. Add in the heavy cream and beef stock and bring the sauce to a simmer. Add the steak back into the sauce and turn the heat to low. Allow to simmer for 20-25 minutes, or until the sauce has thickened and the steak is tender.
- Meanwhile, bring a large pot of salted water to a boil and cook the egg noodles according to package instructions. After the sauce has thickened and the steak is cooked through. Toss the egg noodles in with the sauce until completely combined. Season to taste with salt and pepper if desired. Enjoy!
IRRESISTIBLE SLOW COOKER BEEF STROGANOFF • LOVE FROM …
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5/5 (33)Total Time 8 hrs 10 minsCategory Main CourseCalories 474 per serving
- Prepare slow cooker by greasing or spraying interior with non-stick oil. Add stew meat, then top with onion, salt, pepper, garlic powder, onion powder, garlic and Worcestershire sauce. Stir well mix seasonings in with meat. Add 2 cups beef broth, stir and cook covered on low for 8 hours.
- At the 8 hour mark, in a medium size bowl combine remaining 1/2 cup of beef broth with corn starch, and mix well, until all cornstarch is dissolved and incorporated into broth. Scoop out a few spoonfuls of the hot liquid from the slow cooker, and add it to the cornstarch and broth mixture, stir to combine. To that mixture add sour cream and cream cheese and mix until combined and smooth. Spoon the mixture into slow cooker, and stir to combine with ingredients in slow cooker. Place lid back onto slow cooker and allow to cook for 20 minutes.
- During that final 20 minutes cook time, cook pasta according to package directions for a dente pasta. Take care not to overcook pasta. Drain, but do not rinse pasta. Add cooked pasta to the slow cooker and gently stir to combine. Serve immediately, topped with salt and pepper to taste, and fresh parsley or thyme for garish, if desired.
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