Mushroom And Steak Stroganoff Slow Cooker Recipes

SLOW-COOKER MUSHROOM BEEF STROGANOFF

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.

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.

MUSHROOM 'N' STEAK STROGANOFF

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. 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 noodles if desired.

SLOW COOKER BEEF STROGANOFF WITH ROUND STEAK

Steps:

• Gather the ingredients.
• Trim all excess fat from steak and cut into 3-inch strips about 1/2-inch wide.
• Combine 1/2 cup flour, the salt, pepper and dry mustard.
• Toss with steak strips to coat thoroughly.
• Place coated steak strips in the crock pot and stir in onions and mushrooms.
• Add beef broth and wine; stir to blend.
• Cover and cook on low for 6 to 8 hours, or until the beef is tender.
• In a small bowl combine the sour cream and flour. Mix until smooth.
• Just before serving, stir the sour cream mixture into the beef. Continue cooking on low just until heated through and thickened.
• Sprinkle with fresh chopped parsley.
• Serve and enjoy!

MUSHROOM AND STEAK STROGANOFF (SLOW COOKER)

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!).

DARIA'S SLOW COOKER BEEF STROGANOFF

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.

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-COOKED STROGANOFF

Steps:

• Cut beef into thin strips. In a shallow bowl, mix flour, salt, mustard and pepper. Add beef in batches; toss to coat., In a 5-qt. slow cooker, layer onion, mushrooms and beef. Pour broth over top. Cook, covered, on low 5-7 hours or until meat is tender. Just before serving, stir in sour cream. Serve with noodles.

CLASSIC BEEF STROGANOFF IN A SLOW COOKER

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.

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.